Pasta with Tomato Sauce

Ingredients

• 400 gspaghetti$1.87
• 800 gSan Marzano tomatoes$3.33
• 2 eachgarlic cloves$0.08
• 0.5 bunchfresh basil$1.95
• 4 tbspextra virgin olive oil$0.93
• 1 tspsalt$0.01
• Total for 4 servings$8.17

Most of the cost is san marzano tomatoes ($3.33) and fresh basil ($1.95). With oil, spices and staples already at home, the shop drops to about $7.23. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Peel the garlic cloves and crush them gently with the flat of a knife. Empty the San Marzano tomatoes into a medium bowl and crush them thoroughly with clean hands or a fork.
2. Heat the extra virgin olive oil in a wide skillet over medium heat, add the garlic cloves, and cook for 1 to 2 minutes until fragrant and lightly golden, without letting them brown.
3. Add the crushed San Marzano tomatoes and salt to the skillet, bring to a gentle bubble, then turn the heat down to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce is thick and rich. Remove and discard the garlic cloves.
4. Meanwhile, bring a large pot of water to a rolling boil over high heat. Add the spaghetti and boil for 8 to 10 minutes, stirring occasionally, until al dente with a firm bite at the center.
5. Transfer the spaghetti directly into the simmering sauce using tongs, along with about 60 ml of starchy pasta water. Toss vigorously over medium heat for 1 to 2 minutes until glossy and well-coated, then turn off the heat and stir in the fresh basil.
6. Divide the pasta evenly among four warm shallow bowls, spooning any remaining sauce over each portion, and serve immediately.