10 Super Simple Spaghetti Recipes

in Feb 29, 2024

Photo by Lisa Fotios

There’s nothing simpler, or arguably more comforting, then a bowl of pasta. But then again, maybe there is… maybe, in the end, the one thing simpler than a bowl of simple pasta is a bowl of extra simple pasta.

So to inspire you on lazy days, empty-cupboard days, need-a-bit-of-comfort days, and no-time-to-cook days, we’ve rounded up 10 super simple pasta recipes that require minimal ingredients, minimal time, and minimal effort. No fuss, but all the flavour.

Note: for each of the recipes below, simply cook your spaghetti in well-salted water. Then, once your chosen sauce is done, toss in the drained pasta to coat, serve and enjoy!


Pasta with olive oil and garlic (aglio e olio)


Serves 6
– 1/2 cup extra virgin olive oil
– 10 garlic cloves (sliced)
– 1 tbsp chilli flakes
– 1/4 cup chopped parsley

Heat oil over medium-high heat. Cook garlic until golden. Toss with cooked pasta, then add the chilli flakes and parsley.


Spaghetti with butter


This one’s so simple it seems wrong to call it a recipe… simply cook your spaghetti, put it in a dish, then add a hearty scoop of good-quality butter on top. That’s it! Comfort food as simple as it gets.




Serves 2
– 2 small garlic gloves (peeled and crushed)
– 2 tbsp extra virgin olive oil
– 1 red chilli (deseeded and chopped)
– 1 x 400g can chopped tomatoes

Heat oil over medium-high heat. Add garlic and cook until fragrant (but now browned). Add chilli and cook for 1 minute. Then add the chopped tomatoes along with 1 tsp salt and 1/2 tsp sugar. Stir well, reduce heat, and simmer gently for around 20 minutes. (For a smoother sauce, you can blend it once cooked.)


Tomato and basil pasta


Serves 2
1 tbsp extra virgin olive oil
two garlic cloves, sliced
– 1 small red chilli (deseeded and sliced)
– 4 small fresh tomatoes, chopped
– 1 x 400g can chopped tomatoes
– handful of chopped fresh basil (or a sprinkle of dried, to taste)

Heat oil over medium-high heat. Add garlic and cook until fragrant, then add the chilli and cook for another minute or so. Add the fresh tomatoes and cook until soft and velvety. Then add the can of chopped tomatoes, along with salt and a bit of sugar to taste. Reduced heat and simmer gently for around ten minutes. Towards the end, add the basil and an extra splash of olive oil. Taste and adjust seasoning as required.


Pesto pasta


Serves 6 (this one is recommended to serve with a full 500g pack of spaghetti)
– 2-3 tbsp green pesto
– 50g Parmesan (or vegan alternative)

In a pan, toss the cooked pasta with all of the pesto and half of the Parmesan. Serve and sprinkle with remaining cheese.


Spaghetti Bolognese

The humble bolognese is perhaps not so humble when you consider how many different ways there are of making it… consult any recipe site, and you’ll likely find one variation or another on this classic pasta dish. Rather than provide a recipe here, we thought we’d simply offer a link to one of our favourite bolognese recipes, which comes from Rainbow Plant Life

Four-cheese pasta

Serves 8
- 2 cups whipping cream
- half cup butter
- 2 cups of mixed cheese (use half a cup each of four cheeses of your choice)

Combine cream and butter in a pan over medium heat. Stir until the butter melts, then bring to a simmer. Gradually stir in the cheese. Reduce heat to low and stir constantly until the cheese melts. Serve immediately (the sauce will thicken as it stands).


Alfredo sauce

Serves 4
- 1/4 cup butter
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan 
- 1 clove garlic, crushed 
- 1/4 cup chopped fresh parsley

Melt the butter in a pan over low heat. Stir in the cream and simmer for 5 minutes. Add cheese and garlic and whisk until heated through. Stir in the parsley. Serve and enjoy.


Cacio e Pepe (pepper and cheese)

Serves 4
6 tbsp olive oil
- 2 cloves garlic
- 2 tsp ground black pepper
- 1 3/4 cups cheese (Pecorino Romano is a cheese of choice here)

Cup spaghetti as per package instructions (reserve one cup of the pasta water). Heat oil over medium heat. Add garlic and pepper for 1-2 minutes. Add cooked spaghetti and cheese. Ladle in half a cup of the salted pasta water. Stir until cheese is melted. Stir in more cooking water, one tablespoon at a time, until the sauce coats the pasta. Serve and enjoy. 

Salsa di noci (walnut sauce)

Serves 4
3 cups water
- 1 1/2 cups walnuts
- 2 cloves garlic
- pinch sea salt
- 1 tsp fresh marjoram 
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 1/2 extra virgin olive oil
- 3/4 cup heavy cream
- 1 cup grated cheese
- 1/2 bunch fresh chives
- salt and pepper to taste

Boil walnuts for around 5 minutes, until softened. Then, in a mortar and pestle or blender, combine and blend the drained walnuts with the garlic, salt, marjoram, thyme, and oregano. Transfer the blended paste to a bowl and stir in the olive oil to form a thick emulsion. Add cream and cheese and whisk until combined. Toss walnut sauce with cooked pasta. Garnish with fresh chives. Serve and enjoy.


Take your pasta to new levels of simplicity 

The above recipes are quite close to “as simple as it gets”, but for even more convenience, why not take a look at our range of pasta sauces. We’ve got cheddar cheesespaghetti carbonara, and tuna pasta bake. All you need to do is add milk, heat up, and they’re good to go!