\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\nSpaghetti Margherita has been a family favorite since I was a kid, though we just called it \u201cpasta with tomato and basil<\/strong>.\u201d It\u2019s simple, fresh<\/strong>, and so full of flavor, even my meat-loving husband can\u2019t get enough!<\/p>\n<\/figure>\n\nWhy You\u2019ll Fall in Love at First Bite<\/h2>\n\nBig Flavor, Low Effort:<\/strong> A handful of ingredients, simple methods, and you\u2019ve got a restaurant worthy meal in no time.<\/li>\nMeatless but Mighty:<\/strong> Even die hard meat fans will devour this one. It\u2019s fresh, hearty, and so filling without needing a single meatball.<\/li>\nReheat and Repeat:<\/strong> The leftovers are\u00a0chef\u2019s kiss<\/em>. Everything melds together, so lunch the next day tastes even better.<\/li>\nSummer on a Plate:<\/strong> With juicy tomatoes, fresh basil, and a drizzle of good olive oil, every bite tastes like you\u2019re soaking up sun on an Italian patio.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nSpaghetti Margherita Ingredients<\/h3>\n<\/figure>\n\nBest Tomatoes:<\/strong> Cherry, heirloom, or grape tomatoes work best. Ripe Roma tomatoes are fine too, just skip the big watery ones.<\/li>\nCanned Tomatoes:<\/strong> You can use two 14.5 oz cans of petite diced tomatoes<\/a> (not drained) in place of the cherry tomatoes. <\/li>\nAdded Sugar:<\/strong> A pinch of sugar balances acidity and boosts flavor. Totally optional, and it won\u2019t make it taste sweet.<\/li>\nDried Basil:<\/strong> Use 1 Tbsp dried basil if needed, but fresh really brings the best flavor.<\/li>\nOlive Oil:<\/strong> Stick with extra virgin olive oil. It adds rich, fruity flavor and holds up just fine with this recipe\u2019s gentle heat.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Easy Spaghetti Margherita<\/h2>\nMy spaghetti margherita pasta recipe comes together quickly and tastes like you\u2019ve been cooking all day. Whip up some of my favorite garlic bread<\/a> and bruschetta<\/a> to get your at home Italian night started! Here\u2019s how to make it happen!<\/p>\n\nBoil the Noodles:<\/strong> Cook the spaghetti\u00a0according to the instructions on the package until al dente. Drain and set aside.<\/li>\nSaut\u00e9 the Garlic:<\/strong> Add\u00a0the olive oil\u00a0to a large 14-inch skillet<\/a> and heat over medium low heat. Once the oil is warm but not smoking, add\u00a0the garlic.\u00a0Cook for about 1 minute, until fragrant and sizzling, but not yet browning.<\/li>\nCook the Tomatoes:<\/strong> Add\u00a0the tomatoes, sugar,\u00a0salt, and pepper,\u00a0and stir to combine. Cover and cook for 15 minutes, or until the tomatoes are soft and can be easily smashed with the back of a spoon.<\/li>\nAdd the Basil and Noodles:<\/strong> Add\u00a0the basil\u00a0and the cooked noodles to the skillet and stir until the noodles are fully coated and heated through.<\/li>\nAdd Cheese and Serve:<\/strong> Remove the skillet from the heat and stir in\u00a0the cheeses. <\/li>\nGarnish and Serve:<\/strong> Top your spaghetti margherita with additional grated cheese, fresh basil leaves, and a crack of black pepper before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nGrate Your Cheese:<\/strong> Skip the pre-shredded cheese, it won\u2019t melt as well as fresh. You can also add fresh mozzarella pearls to your spaghetti margherita for extra melty goodness.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCook 12 ounces uncooked spaghetti noodles<\/span> according to the instructions on the package until al dente. Drain and set aside. <\/span><\/p>\n<\/li>\n\nMeanwhile, add \u2153 cup extra virgin olive oil<\/span> to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic<\/span> and cook for about 1 minute, until fragrant and sizzling, but not yet browning. <\/span><\/p>\n<\/li>\n\nAdd 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Spaghetti Margherita has been a family favorite since I was a kid, though we just called it \u201cpasta with tomato and basil<\/strong>.\u201d It\u2019s simple, fresh<\/strong>, and so full of flavor, even my meat-loving husband can\u2019t get enough!<\/p>\n<\/figure>\n\nWhy You\u2019ll Fall in Love at First Bite<\/h2>\n\nBig Flavor, Low Effort:<\/strong> A handful of ingredients, simple methods, and you\u2019ve got a restaurant worthy meal in no time.<\/li>\nMeatless but Mighty:<\/strong> Even die hard meat fans will devour this one. It\u2019s fresh, hearty, and so filling without needing a single meatball.<\/li>\nReheat and Repeat:<\/strong> The leftovers are\u00a0chef\u2019s kiss<\/em>. Everything melds together, so lunch the next day tastes even better.<\/li>\nSummer on a Plate:<\/strong> With juicy tomatoes, fresh basil, and a drizzle of good olive oil, every bite tastes like you\u2019re soaking up sun on an Italian patio.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nSpaghetti Margherita Ingredients<\/h3>\n<\/figure>\n\nBest Tomatoes:<\/strong> Cherry, heirloom, or grape tomatoes work best. Ripe Roma tomatoes are fine too, just skip the big watery ones.<\/li>\nCanned Tomatoes:<\/strong> You can use two 14.5 oz cans of petite diced tomatoes<\/a> (not drained) in place of the cherry tomatoes. <\/li>\nAdded Sugar:<\/strong> A pinch of sugar balances acidity and boosts flavor. Totally optional, and it won\u2019t make it taste sweet.<\/li>\nDried Basil:<\/strong> Use 1 Tbsp dried basil if needed, but fresh really brings the best flavor.<\/li>\nOlive Oil:<\/strong> Stick with extra virgin olive oil. It adds rich, fruity flavor and holds up just fine with this recipe\u2019s gentle heat.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Easy Spaghetti Margherita<\/h2>\nMy spaghetti margherita pasta recipe comes together quickly and tastes like you\u2019ve been cooking all day. Whip up some of my favorite garlic bread<\/a> and bruschetta<\/a> to get your at home Italian night started! Here\u2019s how to make it happen!<\/p>\n\nBoil the Noodles:<\/strong> Cook the spaghetti\u00a0according to the instructions on the package until al dente. Drain and set aside.<\/li>\nSaut\u00e9 the Garlic:<\/strong> Add\u00a0the olive oil\u00a0to a large 14-inch skillet<\/a> and heat over medium low heat. Once the oil is warm but not smoking, add\u00a0the garlic.\u00a0Cook for about 1 minute, until fragrant and sizzling, but not yet browning.<\/li>\nCook the Tomatoes:<\/strong> Add\u00a0the tomatoes, sugar,\u00a0salt, and pepper,\u00a0and stir to combine. Cover and cook for 15 minutes, or until the tomatoes are soft and can be easily smashed with the back of a spoon.<\/li>\nAdd the Basil and Noodles:<\/strong> Add\u00a0the basil\u00a0and the cooked noodles to the skillet and stir until the noodles are fully coated and heated through.<\/li>\nAdd Cheese and Serve:<\/strong> Remove the skillet from the heat and stir in\u00a0the cheeses. <\/li>\nGarnish and Serve:<\/strong> Top your spaghetti margherita with additional grated cheese, fresh basil leaves, and a crack of black pepper before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nGrate Your Cheese:<\/strong> Skip the pre-shredded cheese, it won\u2019t melt as well as fresh. You can also add fresh mozzarella pearls to your spaghetti margherita for extra melty goodness.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCook 12 ounces uncooked spaghetti noodles<\/span> according to the instructions on the package until al dente. Drain and set aside. <\/span><\/p>\n<\/li>\n\nMeanwhile, add \u2153 cup extra virgin olive oil<\/span> to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic<\/span> and cook for about 1 minute, until fragrant and sizzling, but not yet browning. <\/span><\/p>\n<\/li>\n\nAdd 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
My spaghetti margherita pasta recipe comes together quickly and tastes like you\u2019ve been cooking all day. Whip up some of my favorite garlic bread<\/a> and bruschetta<\/a> to get your at home Italian night started! Here\u2019s how to make it happen!<\/p>\n\nBoil the Noodles:<\/strong> Cook the spaghetti\u00a0according to the instructions on the package until al dente. Drain and set aside.<\/li>\nSaut\u00e9 the Garlic:<\/strong> Add\u00a0the olive oil\u00a0to a large 14-inch skillet<\/a> and heat over medium low heat. Once the oil is warm but not smoking, add\u00a0the garlic.\u00a0Cook for about 1 minute, until fragrant and sizzling, but not yet browning.<\/li>\nCook the Tomatoes:<\/strong> Add\u00a0the tomatoes, sugar,\u00a0salt, and pepper,\u00a0and stir to combine. Cover and cook for 15 minutes, or until the tomatoes are soft and can be easily smashed with the back of a spoon.<\/li>\nAdd the Basil and Noodles:<\/strong> Add\u00a0the basil\u00a0and the cooked noodles to the skillet and stir until the noodles are fully coated and heated through.<\/li>\nAdd Cheese and Serve:<\/strong> Remove the skillet from the heat and stir in\u00a0the cheeses. <\/li>\nGarnish and Serve:<\/strong> Top your spaghetti margherita with additional grated cheese, fresh basil leaves, and a crack of black pepper before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nGrate Your Cheese:<\/strong> Skip the pre-shredded cheese, it won\u2019t melt as well as fresh. You can also add fresh mozzarella pearls to your spaghetti margherita for extra melty goodness.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCook 12 ounces uncooked spaghetti noodles<\/span> according to the instructions on the package until al dente. Drain and set aside. <\/span><\/p>\n<\/li>\n\nMeanwhile, add \u2153 cup extra virgin olive oil<\/span> to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic<\/span> and cook for about 1 minute, until fragrant and sizzling, but not yet browning. <\/span><\/p>\n<\/li>\n\nAdd 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Grate Your Cheese:<\/strong> Skip the pre-shredded cheese, it won\u2019t melt as well as fresh. You can also add fresh mozzarella pearls to your spaghetti margherita for extra melty goodness.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCook 12 ounces uncooked spaghetti noodles<\/span> according to the instructions on the package until al dente. Drain and set aside. <\/span><\/p>\n<\/li>\n\nMeanwhile, add \u2153 cup extra virgin olive oil<\/span> to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic<\/span> and cook for about 1 minute, until fragrant and sizzling, but not yet browning. <\/span><\/p>\n<\/li>\n\nAdd 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCook 12 ounces uncooked spaghetti noodles<\/span> according to the instructions on the package until al dente. Drain and set aside. <\/span><\/p>\n<\/li>\n\nMeanwhile, add \u2153 cup extra virgin olive oil<\/span> to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic<\/span> and cook for about 1 minute, until fragrant and sizzling, but not yet browning. <\/span><\/p>\n<\/li>\n\nAdd 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCook 12 ounces uncooked spaghetti noodles<\/span> according to the instructions on the package until al dente. Drain and set aside. <\/span><\/p>\n<\/li>\n\nMeanwhile, add \u2153 cup extra virgin olive oil<\/span> to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic<\/span> and cook for about 1 minute, until fragrant and sizzling, but not yet browning. <\/span><\/p>\n<\/li>\n\nAdd 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook 12 ounces uncooked spaghetti noodles<\/span> according to the instructions on the package until al dente. Drain and set aside. <\/span><\/p>\n<\/li>\n\nMeanwhile, add \u2153 cup extra virgin olive oil<\/span> to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic<\/span> and cook for about 1 minute, until fragrant and sizzling, but not yet browning. <\/span><\/p>\n<\/li>\n\nAdd 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Meanwhile, add \u2153 cup extra virgin olive oil<\/span> to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic<\/span> and cook for about 1 minute, until fragrant and sizzling, but not yet browning. <\/span><\/p>\n<\/li>\n\nAdd 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add 4 cups halved grape or cherry tomatoes<\/span>, 1 \u00bd teaspoons granulated sugar<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon. <\/span><\/p>\n<\/li>\n\nAdd \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00bd cup chopped fresh basil<\/span> and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through. <\/span><\/p>\n<\/li>\n\nRemove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Remove the skillet from the heat and stir in 1 \u00bd cups freshly grated mozzarella cheese<\/span> and \u2154 cup freshly grated parmesan cheese<\/span>. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Storage:<\/strong> Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don\u2019t freeze, <\/strong>the texture won\u2019t hold up.<\/span><\/p>\n<\/div>\n\n\nCalories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>471<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>12<\/span>g<\/span><\/span>Cholesterol: <\/span>30<\/span>mg<\/span><\/span>Sodium: <\/span>750<\/span>mg<\/span><\/span>Potassium: <\/span>412<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1210<\/span>IU<\/span><\/span>Vitamin C: <\/span>15<\/span>mg<\/span><\/span>Calcium: <\/span>304<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nWhat to Serve With This Dish<\/h2>\nLooking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Looking for the perfect match? These sides<\/a> bring out the best in your spaghetti margherita and make every bite even better.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/margarita-spaghetti-3.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/margarita-spaghetti-3.jpg\")
<\/div>\n![\"Plate](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/margarita-spaghetti-1-1200x1799.jpg\"\/ "\\"Spaghetti")
![\"Plate](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/margarita-spaghetti-1-1200x1799.jpg\" "\\"Spaghetti")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/IngredientsWithLabelsSpaghettiMargherita-1200x800.png\"\/ "\\"Spaghetti")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/IngredientsWithLabelsSpaghettiMargherita-1200x800.png\" "\\"Spaghetti")
<\/figure>\n![\"Spaghetti](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-2-1200x837.jpg\"\/ "\\"Spaghetti")
![\"Spaghetti](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-2-1200x837.jpg\" "\\"Spaghetti")
<\/figure>\n![\"Extra](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-1200x804.jpg\"\/ "\\"Spaghetti")
![\"Extra](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-1200x804.jpg\" "\\"Spaghetti")
<\/figure>\n![\"Cherry](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-1-1200x800.jpg\"\/ "\\"Spaghetti")
![\"Cherry](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-1-1200x800.jpg\" "\\"Spaghetti")
<\/figure>\n![\"Cooked](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-3-1200x797.jpg\"\/ "\\"Spaghetti")
![\"Cooked](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-3-1200x797.jpg\" "\\"Spaghetti")
<\/figure>\n![\"Cheese](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-4-1200x801.jpg\"\/ "\\"Spaghetti")
![\"Cheese](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/SpaghettiMargherita-4-1200x801.jpg\" "\\"Spaghetti")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/margarita-spaghetti--1200x1799.jpg\"\/ "\\"Spaghetti")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/07\/margarita-spaghetti--1200x1799.jpg\" "\\"Spaghetti")
<\/figure>\n<\/figure>\n