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Pasta

Slow-Simmered Tomato and Basil Spaghetti

Spaghetti with a slow, naturally sweet sauce of whole tomatoes, onion, carrot, garlic and basil.

Published by Gabor U. · Updated August 24, 2026

50 minutesTotal time
10 minPreparation
40 minCooking
4Servings
Spaghetti with Tomato Sauce
What you need

Ingredients

  • 320 g spaghetti
  • 400 g canned whole tomatoes
  • 2 tbsp olive oil
  • 1 small onion, very finely diced
  • 1 small carrot, very finely diced
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 handful fresh basil
  • 40 g grated parmesan
  • Salt and black pepper
Step by step

Method

  1. Crush the whole tomatoes by hand in a bowl, removing any tough stem ends.
  2. Warm the olive oil in a wide pan over medium-low heat. Add the onion and carrot with a pinch of salt and cook for 8–10 minutes until very soft.
  3. Add the garlic and stir for 30 seconds, then add the crushed tomatoes, oregano and black pepper.
  4. Simmer gently, uncovered, for 25–30 minutes, stirring occasionally, until thick and naturally sweet.
  5. Bring a large pan of salted water to a boil and cook the spaghetti until 1 minute short of the package time.
  6. Reserve 250 ml pasta water, then transfer the spaghetti directly into the tomato sauce.
  7. Add a small splash of pasta water and toss over medium heat until the noodles are al dente and evenly coated.
  8. Fold in the basil, remove from the heat and serve with parmesan.

What the slow simmer changes

This deeper tomato sauce earns its flavor from a slow foundation of onion and carrot followed by crushed whole tomatoes. It takes longer than the quick pantry version, but most of that time is an unattended simmer and the result is rounder and naturally sweeter.

Building sweetness from onion and carrot

Dice the onion and carrot very finely so they melt into the sauce. Use a wide pan so the tomatoes reduce rather than simply boil, and crush them in a bowl before they reach the hot oil to avoid splashing.

Whole tomatoes and a patient soffritto

Canned whole tomatoes are often less processed and more consistent than pre-diced tomatoes; crush them by hand so you control the texture. Finely diced carrot sweetens the sauce naturally but should not be obvious in the final bowl. Fresh basil is reserved for the end, while dried oregano can withstand simmering.

Ways to adapt the cooked sauce

Add anchovy with the garlic for savory depth, or olives and capers for a briny version. Chili flakes are a natural addition. For a vegan plate, leave out the parmesan and finish with toasted breadcrumbs.

Why a long-cooked sauce can still taste raw

Rushing the onion and carrot leaves a harsh base that extra sugar cannot correct. Cook them slowly until genuinely soft before adding garlic and tomatoes. Simmer uncovered at a gentle pace so water evaporates without scorching. If sauce slides off the spaghetti, finish the pasta in the pan with starchy water.

Coating every strand before serving

Serve as soon as the sauce clings to the strands, with basil and parmesan at the table. A fennel or rocket salad makes a crisp contrast.

Making tomato sauce in advance

Tomato sauce keeps for 4 days refrigerated and freezes for 3 months. If storing the finished pasta, reserve a little sauce separately to loosen it when reheating.