Perfect Scraper Spaghetti: the Ultimate Easy Pasta Dish

Ingredients

• 2 tablespoons (30 ml)olive oil
• 3 cloves, mincedgarlic
• 1 can (400 g)crushed tomatoes
• 1 teaspoon (5 g)dried oregano
• 1 teaspoonred pepper flakes
• to tastesalt and pepper
• 340 gspaghetti
• to tastefresh basil leaves, for garnish

Instructions

1. 1

   Boil the pasta

   Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

2. 2

   Make the sauce

   Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the crushed tomatoes, oregano, red pepper flakes, salt and pepper. Simmer for 10 minutes, stirring occasionally.

3. 3

   Combine pasta and sauce

   Add the cooked spaghetti to the skillet and toss to coat. Use a rubber scraper to gather the sauce from the pan. If it is too thick, add some of the reserved pasta water until it reaches the consistency you want.

4. 4

   Garnish and serve

   Divide the spaghetti between plates and finish with fresh basil leaves.

What is tomato spaghetti?

Spaghetti with tomato sauce is a familiar Italian-style pasta dish, built around pasta tossed with a seasoned tomato base. This version keeps the sauce simple, with garlic, oregano and chilli bringing flavour without a long cooking time.

The rubber scraper is a practical touch: it helps collect sauce clinging to the skillet so more of it ends up coating the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 0g carbs, 8g fat.

The spaghetti provides most of the dish’s carbohydrates, while olive oil contributes much of its fat. The pasta and tomatoes provide some protein, but a protein-rich side can make the meal more filling; adding vegetables or salad is another practical way to round out the plate.

The ingredients that shape the sauce

Tomatoes: Crushed tomatoes make a quick, spoonable sauce that needs only a short simmer. Stir them well with the seasonings so the flavours are evenly distributed.

Garlic and oil: Warm the garlic gently in olive oil to release its aroma. Keep it moving and take care not to let it brown too much, which can make it taste bitter.

Oregano and chilli: Dried oregano gives the sauce a savoury herbal note, while red pepper flakes add heat. Adjust the chilli to suit the people at the table.

Get the pasta water ready

Reserve some pasta water before draining the spaghetti, as the recipe directs. Its starch can help loosen the sauce and help it cling to the pasta when the two are tossed together.

Add the water a little at a time if the sauce seems too thick. You may not need to use all of the reserved amount.

Check for al dente pasta

Start checking the spaghetti towards the end of its cooking time, following the packet guidance. Al dente pasta should be cooked through but still have a slight firmness when bitten.

Drain it promptly once it reaches that point, then toss it with the sauce. The pasta will pick up flavour as it is coated in the skillet.

Finish the sauce in the pan

Toss the drained spaghetti through the simmered sauce rather than spooning the sauce over plain pasta on the plate. A broad skillet gives you room to mix without breaking the strands.

Scrape around the base and sides of the skillet as you toss. Add pasta water only as needed to make the sauce easier to distribute.

What to serve alongside

Serve the spaghetti straight away, while the sauce is warm and glossy, with fresh basil scattered over the top. A simple green salad or cooked vegetables make an easy accompaniment.

For a more substantial meal, serve it with bread or add a protein-rich side. Keep any extra seasoning or chilli at the table so everyone can adjust their plate.

Recipe notes & tips

• Salt the pasta water before it comes to the boil.
• Reserve the pasta water before draining, as it is difficult to retrieve afterwards.
• Stir the garlic as it cooks so it warms evenly without catching.
• Taste the sauce after simmering and adjust the salt, pepper or chilli.
• Use the rubber scraper to gather sauce from the sides and base of the skillet.
• Add pasta water gradually so the sauce does not become too thin.

Variations

• More heat: Increase the red pepper flakes to taste.
• Extra herbs: Add chopped fresh basil to the sauce as well as using it to garnish.
• Vegetable addition: Stir in cooked vegetables when you toss the pasta with the sauce.
• Cheesy finish: Serve with grated cheese at the table.
• Olive addition: Stir sliced olives into the sauce during its simmer.

Common mistakes to avoid

• Burnt garlic: Keep it moving over medium heat and add the tomatoes as soon as it is fragrant.
• Overcooked spaghetti: Check it towards the end of cooking and drain it while it still has a little firmness.
• Forgotten pasta water: Scoop out a cup before draining the spaghetti.
• Watery sauce: Add reserved pasta water in small amounts, only if the sauce needs loosening.
• Uneven coating: Toss the spaghetti thoroughly in the skillet and scrape up sauce from the pan.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan or microwave until hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions