20 Easy Spaghetti Recipes for Busy Weeknights

Weeknight dinners don’t have to be stressful—especially when spaghetti is on the menu! Whether you’re craving creamy carbonara, zesty marinara, or something delightfully unexpected, we’ve rounded up 20 easy spaghetti recipes that come together in a flash. Perfect for busy nights when you need comfort food fast, these dishes are sure to satisfy. Let’s twirl some forks and dive in!

Garlic Butter Spaghetti with Parmesan

Garlic Butter Spaghetti with Parmesan

This garlic butter spaghetti is pure comfort in a bowl—silky noodles tossed in a rich, garlicky sauce with a salty Parmesan finish. It’s weeknight magic in 20 minutes flat.

Ingredients

• 8 oz spaghetti
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions

1. Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 1–2 minutes until fragrant but not browned.
3. Add drained spaghetti to the skillet, tossing to coat in the garlic butter. Pour in 1/4 cup reserved pasta water, then sprinkle with salt, black pepper, and Parmesan. Toss until the sauce clings to the noodles, adding more pasta water if needed.
4. Remove from heat and stir in parsley. Serve immediately with extra Parmesan.

The trick here? The starchy pasta water emulsifies with the butter and cheese, creating a glossy sauce that clings to every strand.

Tip: For extra depth, toast the garlic lightly in the butter until golden—just don’t let it burn!

Classic Spaghetti Aglio e Olio

This garlicky, olive oil-coated pasta is a humble masterpiece—ready in 20 minutes with just a handful of pantry staples.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 3–4 minutes until garlic is golden (don’t let it brown!).
3. Add drained spaghetti to the skillet with 1/2 tsp salt, tossing to coat. Splash in reserved pasta water 1 tbsp at a time until glossy.
4. Remove from heat. Stir in parsley and lemon juice. Serve with Parmesan if desired.

The magic here? Infusing the oil with garlic slowly—no burnt bitterness, just sweet, mellow flavor clinging to every strand.

Tip: For extra richness, stir in a pat of butter with the pasta water.

One-Pot Spaghetti with Marinara Sauce

This fuss-free one-pot spaghetti is a weeknight hero—rich marinara clings to tender pasta, and the best part? Just one pot to wash!

Ingredients:

• 12 oz spaghetti
• 3 cups water
• 1 (24 oz) jar marinara sauce
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh basil leaves, torn (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Sauté for 1 minute until fragrant.
2. Break spaghetti in half and add to the pot along with 3 cups water, 1 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Bring to a boil, then reduce heat to medium-low. Simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
4. Stir in marinara sauce and 1/4 cup Parmesan cheese. Cook for 2 more minutes until heated through.
5. Garnish with torn basil leaves and extra Parmesan. Serve immediately.

The magic here? The pasta cooks right in the sauce, soaking up all that garlicky, herby flavor—no bland noodles here!

Tip: For extra depth, stir in 1 tbsp butter at the end for a silky finish.

Spaghetti with Fresh Tomato Basil Sauce

Nothing beats the bright, summery flavors of ripe tomatoes and fresh basil tossed with al dente spaghetti—this dish tastes like sunshine on a plate!

Ingredients:

• 12 oz spaghetti
• 4 large ripe tomatoes, diced (about 3 cups)
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Add tomatoes, salt, and black pepper. Cook 5–7 minutes, stirring occasionally, until tomatoes soften and release their juices.
4. Toss drained spaghetti into the skillet with the sauce. Add half the basil and Parmesan, plus a splash of reserved pasta water to loosen the sauce. Stir gently to coat.
5. Serve immediately topped with remaining basil and extra Parmesan.

The magic here? Letting the tomatoes cook just enough to meld flavors but keeping them chunky for a rustic, vibrant texture.

Tip: For extra depth, add a splash of balsamic vinegar to the tomatoes while they cook.

Creamy Avocado Pesto Spaghetti

This vibrant, no-cook sauce comes together in minutes, blending ripe avocado with classic pesto flavors for a luxuriously creamy pasta that feels indulgent yet fresh.

Ingredients:

• 8 oz spaghetti
• 1 medium ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook spaghetti according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, combine avocado, basil, Parmesan, pine nuts, garlic, lemon juice, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor. Blend until smooth, scraping down sides as needed.
3. Toss hot spaghetti with avocado pesto, adding reserved pasta water 1 tbsp at a time until sauce coats noodles evenly.

The magic here? The avocado makes the pesto impossibly silky while keeping it bright—no heavy cream required. It clings to every strand like a dream.

Tip: For extra freshness, top with halved cherry tomatoes and a sprinkle of red pepper flakes.

Spaghetti Carbonara with Pancetta

This classic Roman pasta dish is all about simplicity—just a handful of ingredients transform into a luxuriously rich and silky meal.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook for 5-6 minutes until crispy. Stir in minced garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk eggs, Pecorino Romano, Parmesan, black pepper, and salt until smooth.
4. Working quickly, add hot drained spaghetti to the skillet with pancetta. Toss to coat, then remove from heat. Pour egg mixture over pasta, stirring constantly while adding reserved pasta water 1 tbsp at a time until sauce is creamy and clings to noodles (about 2-3 tbsp total).

The magic here? The residual heat cooks the eggs into a velvety sauce without scrambling—authentic carbonara at its best!

Tip: For extra richness, use whole eggs plus 1 extra yolk. And always grate your cheese fresh—it melts smoother!

Lemon Garlic Shrimp Spaghetti

This bright and zesty pasta dish comes together in under 30 minutes, making it perfect for busy weeknights when you crave restaurant-quality flavor at home.

Ingredients:

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook spaghetti in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 2 minutes per side until pink. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, red pepper flakes, and 1/2 tsp salt. Sauté 30 seconds until fragrant.
4. Stir in drained spaghetti, shrimp, parsley, lemon zest, lemon juice, and butter. Toss, adding reserved pasta water 1 tbsp at a time until glossy.
5. Remove from heat and stir in Parmesan.

The magic here is in the balance – the garlic and butter mellow the lemon’s punch while the red pepper flakes add just enough warmth to keep things interesting.

Tip: For extra richness, swap half the olive oil for 1 tbsp of the shrimp cooking oil after sautéing.

Spaghetti with Zucchini and Cherry Tomatoes

This light yet satisfying pasta dish lets summer veggies shine—tender zucchini and sweet cherry tomatoes cling to every strand of spaghetti for a fuss-free weeknight meal.

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil, divided
• 1 medium zucchini, halved lengthwise and sliced into 1/4-inch half-moons
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Add zucchini and cook, stirring occasionally, for 4 minutes until lightly browned. Add cherry tomatoes, garlic, red pepper flakes, and 1/2 tsp salt. Cook 2 minutes more until tomatoes soften.
3. Toss drained spaghetti into the skillet with the veggies. Drizzle with remaining 1 tbsp olive oil and splash in reserved pasta water as needed to loosen the sauce. Stir in Parmesan.
4. Garnish with fresh basil and serve immediately.

The magic here? The starchy pasta water and Parmesan create a silky, light sauce without heavy cream—so every bite feels fresh but never dry.

Tip: For extra richness, finish with a pat of butter just before serving.

Quick Spaghetti Bolognese

This hearty, no-fuss spaghetti bolognese comes together in under 30 minutes—perfect for busy weeknights when you crave comfort food without the wait.

Ingredients:

• 8 oz spaghetti
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb ground beef (80/20)
• 1 (15 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Add ground beef, breaking it up with a spatula. Cook for 5–6 minutes until browned. Drain excess fat if needed.
4. Stir in crushed tomatoes, oregano, salt, black pepper, and red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally.
5. Toss cooked spaghetti into the skillet with 1/4 cup reserved pasta water and Parmesan cheese. Stir until glossy and combined.

The secret here? Simmering the sauce just long enough to deepen the flavors while keeping the texture bright and fresh—no all-day simmering required!

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter with the Parmesan.

Spaghetti with Garlic Olive Oil and Chili Flakes

This simple yet bold pasta dish lets garlic and chili flakes shine—perfect for a quick weeknight dinner with minimal cleanup.

Ingredients:

• 8 oz spaghetti
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes (adjust to taste)
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook, stirring often, until fragrant and lightly golden (about 2 minutes—watch closely to avoid burning). Stir in chili flakes and 1/2 tsp salt.
3. Add drained spaghetti to the skillet, tossing to coat in the oil. Splash in reserved pasta water 1 tbsp at a time until the sauce clings to the noodles.
4. Remove from heat, stir in parsley, and top with Parmesan if using.

The magic here is in the toasted garlic—it infuses the oil with deep flavor without overpowering the chili’s gentle heat. Tip: For extra richness, swirl in a pat of butter at the end!

Creamy Mushroom Spaghetti

This rich and velvety mushroom spaghetti feels indulgent but comes together in under 30 minutes—perfect for a cozy weeknight dinner.

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 lb cremini mushrooms, sliced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add mushrooms, thyme, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until mushrooms are tender and golden.
3. Reduce heat to low. Pour in heavy cream and Parmesan, stirring until the cheese melts. Add cooked spaghetti and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Garnish with parsley and extra Parmesan before serving.

The secret to the sauce’s silky texture? A splash of starchy pasta water helps it cling perfectly to every strand.

Tip: For extra depth, splash in 1 tbsp soy sauce while cooking the mushrooms—it amps up the umami without tasting salty.

Spaghetti with Spinach and Ricotta

This creamy, veggie-packed pasta comes together in under 30 minutes—perfect for busy weeknights when you want something comforting but fresh.

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 5 oz fresh baby spinach (about 5 cups)
• 1 cup whole-milk ricotta
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup reserved pasta water
• 1/4 cup grated Parmesan, plus extra for serving

Instructions:

1. Cook spaghetti in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and cook 1 minute until fragrant. Add spinach and sauté 2–3 minutes until wilted.
3. Reduce heat to low. Stir in ricotta, salt, black pepper, and red pepper flakes (if using) until creamy. Add reserved pasta water 1 tbsp at a time to loosen sauce.
4. Toss drained spaghetti into the skillet, coating evenly. Sprinkle with Parmesan and toss again. Serve immediately with extra Parmesan.

The magic here? The ricotta melts into a velvety sauce without heavy cream—just light, tangy richness clinging to every noodle.

Tip: For extra depth, toast the red pepper flakes with the garlic for 30 seconds before adding spinach.

Spaghetti with Clams and White Wine Sauce

This coastal-inspired pasta dish is light yet luxurious, with briny clams and a bright white wine sauce that clings perfectly to al dente spaghetti.

Ingredients

• 12 oz spaghetti
• 2 lbs littleneck clams, scrubbed
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 cup chopped fresh parsley
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• Freshly ground black pepper

Instructions

1. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
3. Add clams and white wine. Cover and steam 5-7 minutes until clams open (discard any unopened ones).
4. Stir in cooked spaghetti, parsley, butter, and 1/2 tsp salt. Toss, adding reserved pasta water 1 tbsp at a time until sauce coats noodles.
5. Finish with a grind of black pepper. Serve immediately.

The magic here? The clam juices mingle with the wine to create a sauce that’s both rich and refreshing—no cream needed.

Tip: For extra depth, add a splash of the pasta water to the skillet before the spaghetti—it helps emulsify the sauce.

Spaghetti with Roasted Red Pepper Sauce

This vibrant pasta dish is a weeknight hero—sweet roasted peppers blended into a creamy, garlicky sauce that clings perfectly to al dente spaghetti.

Ingredients

• 12 oz spaghetti
• 2 large red bell peppers, halved and seeded
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan, plus extra for serving
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions

1. Roast the peppers: Preheat oven to 425°F. Toss bell peppers with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 25 minutes until charred and tender. Let cool slightly, then peel off skins.
2. Cook pasta: Boil spaghetti in salted water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. Make the sauce: In a blender, combine roasted peppers, garlic, red pepper flakes, remaining 2 tbsp olive oil, heavy cream, Parmesan, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
4. Combine: Heat sauce in a large skillet over medium-low. Toss in spaghetti, adding reserved pasta water 1 tbsp at a time until sauce coats noodles. Garnish with basil and extra Parmesan.

The secret? Roasting the peppers deepens their sweetness, balancing the spicy kick from the red pepper flakes. It’s like sunshine on a plate!

Tip: For smokier flavor, char the peppers directly over a gas burner before roasting.

Spaghetti with Broccoli and Garlic

This simple yet flavorful pasta dish lets the garlic shine while tender broccoli adds a fresh, wholesome crunch—perfect for busy weeknights.

Ingredients:

• 8 oz spaghetti
• 3 cups broccoli florets (about 1 small head)
• 4 cloves garlic, thinly sliced
• 3 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté for 2 minutes until fragrant but not browned.
3. Add broccoli, salt, and black pepper to the skillet. Toss to coat, then cook for 4–5 minutes, adding 2 tbsp pasta water to help steam the broccoli until bright green and crisp-tender.
4. Toss drained spaghetti into the skillet with remaining pasta water (1/4 cup at a time) until lightly saucy. Stir in Parmesan cheese.

The magic here? The garlic infuses the oil gently, creating a mellow base that lets the broccoli’s natural sweetness pop. No heavy sauces needed!

Tip: For extra depth, toast the garlic slices in the oil until golden—just watch closely to avoid bitterness.

Spaghetti with Sun-Dried Tomatoes and Basil

This vibrant pasta dish is bursting with Mediterranean flavors—perfect for a quick weeknight dinner that feels a little fancy.

Ingredients:

• 8 oz spaghetti
• 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced (reserve 1 tbsp oil)
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook spaghetti in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat reserved 1 tbsp sun-dried tomato oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
3. Add sun-dried tomatoes and cooked spaghetti to the skillet. Toss to coat, adding reserved pasta water 2 tbsp at a time until the sauce clings lightly to the noodles.
4. Remove from heat. Stir in basil, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper.

The chewy sun-dried tomatoes and fresh basil create a gorgeous contrast of textures, while the garlic-infused oil ties everything together. Tip: For extra richness, stir in a splash of heavy cream or a pat of butter at the end.

Spaghetti with Meatballs and Marinara

Nothing beats the classic comfort of tender meatballs and rich marinara sauce twirled around perfectly al dente spaghetti—this is the ultimate crowd-pleaser.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce (store-bought or homemade)
• 12 oz spaghetti
• Fresh basil, for garnish

Instructions:

1. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands, then roll into 1.5-inch meatballs (about 18 total).
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Brown meatballs in batches for 3–4 minutes per side, turning carefully. They’ll finish cooking in the sauce.
3. Pour marinara sauce into the skillet, scraping up any browned bits. Simmer meatballs in sauce for 15 minutes, covered, until cooked through.
4. Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
5. Toss spaghetti with a splash of reserved pasta water and half the sauce. Serve topped with meatballs, remaining sauce, and fresh basil.

The secret? Simmering the meatballs in the sauce keeps them juicy while infusing the marinara with savory depth.

Tip: For extra flavor, toast the breadcrumbs in a dry pan before mixing them into the meatball mixture.

Spaghetti with Pesto and Cherry Tomatoes

Bright, fresh, and ready in under 30 minutes, this pesto pasta is summer on a plate—no fancy skills required!

Ingredients

• 12 oz spaghetti
• 1/2 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add cherry tomatoes, red pepper flakes, and salt. Cook for 3–4 minutes, stirring occasionally, until tomatoes soften slightly but still hold their shape.
3. Return drained spaghetti to the pot. Stir in pesto and 1/4 cup reserved pasta water, tossing until evenly coated. Add more pasta water if needed to loosen the sauce.
4. Gently fold in tomatoes and any juices from the skillet. Sprinkle with Parmesan and toss once more.

The magic here? The warm tomatoes burst just enough to mingle with the pesto, creating a sauce that’s both vibrant and velvety.

Tip: For extra freshness, tear a few extra basil leaves over the top before serving.

Spaghetti with Garlic Butter Scallops

This elegant yet easy dish pairs sweet, seared scallops with garlicky butter sauce and al dente spaghetti—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 8 oz dry spaghetti
• 12 large sea scallops (about 1 lb), patted dry
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp butter and olive oil in a large skillet over medium-high. Season scallops with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 2–3 minutes per side until golden and just opaque. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 tbsp butter, garlic, and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
4. Add cooked spaghetti, 1/4 cup reserved pasta water, and lemon juice to the skillet. Toss for 1–2 minutes until coated. Stir in parsley.
5. Divide pasta among bowls and top with scallops. Drizzle with any remaining pan sauce.

The magic here? A quick pan sauce made with the scallop drippings and butter—it clings to every strand of pasta for maximum flavor.

Tip: For the best sear, make sure scallops are completely dry before cooking and don’t overcrowd the pan.

Spaghetti with Capers and Anchovies

This bold, briny pasta dish comes together in minutes but packs a punch of umami flavor—perfect for a quick weeknight dinner with a gourmet twist.

Ingredients:

• 8 oz spaghetti
• 3 tbsp extra-virgin olive oil
• 4 anchovy fillets, minced
• 2 tbsp capers, drained
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add anchovies and cook, stirring, until they dissolve into the oil, about 2 minutes.
3. Add garlic, capers, and red pepper flakes. Cook until garlic is fragrant but not browned, 1–2 minutes.
4. Toss in the drained spaghetti, adding reserved pasta water 2 tbsp at a time to loosen the sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Remove from heat, stir in parsley, and top with Parmesan (if using).

The magic here? The anchovies melt into a silky sauce that clings to every strand, while capers add pops of salty brightness.

Tip: For extra depth, toast 1/4 cup panko breadcrumbs in 1 tbsp olive oil until golden and sprinkle on top before serving.

Conclusion

With 20 delicious spaghetti recipes at your fingertips, busy weeknights just got easier—and tastier! Whether you’re craving classic comfort or a bold new twist, there’s something here for everyone. Give these recipes a try, then let us know which ones you loved in the comments. Don’t forget to share this roundup with fellow pasta lovers on Pinterest—happy cooking!