Classic spaghetti with a simple garlic-tomato sauce serves as a quick weeknight meal for beginners. This version draws from Italian pantry staples for fresh flavor in under 20 minutes.

Ingredients (Serves 2):

200g spaghetti or linguine

400g canned peeled tomatoes, crushed by hand

2 garlic cloves, crushed

Handful of Sicilian olives (about 12)

1 tbsp capers

Fresh basil bunch, torn

4-5 tbsp extra virgin olive oil

Salt and pepper to taste

Steps:
1. Boil a large pot of salted water and cook pasta al dente (2-3 minutes for fresh, 8-10 for dried); reserve 1 cup pasta water before draining.
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2. In a pan over medium heat, add 2 tbsp water and olive oil, then garlic; saute 30 seconds until fragrant.
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3. Add crushed tomatoes, olives, and capers; cook 2 minutes, season, and stir in a splash of pasta water.

4. Toss in drained pasta with more pasta water for creaminess; add torn basil and mix well.

Serving Tip:
Twirl pasta onto plates, top with extra basil and optional pecorino cheese for a rustic finish.