Spaghetti Alla Rustica

With Sautéed Onion, Parmesan, Garlic, and Fresh Basil

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This recipe for spaghetti alla rustica is inspired by the old-school, red-checkered-cloth Italian restaurants across America. This popular, classic dish is easy to prepare at home in just 25 minutes. The rustic sauce boasts the perfect balance of tomato, cheese, and sautéed onion. This is a hearty vegetarian meal that will quickly become your go-to for an easy weeknight dinner.

In Your Box (serves 2)

  • 4 Basil Sprigs
  • 1 Garlic Cloves
  • 1 Red Onion
  • Info
    ⅗ oz. Butter
  • 14 oz. Diced Tomatoes, Canned
  • Info
    10 oz. Spaghetti
  • Info
    3 oz. Grated Parmesan Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Colander
  • 1

    Prepare the Ingredients

    Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Stem basil. Stack basil leaves and roll them into a tight cylinder, then slice thinly to make ribbons (chiffonade). Finely mince garlic. Peel and slice onion into thin strips. (This recipe requires only ½ the onion, but if you love sautéed onion, feel free to use more.)

  • 2

    Make the Sauce

    In a large pan over medium-low heat, warm butter and 1 tsp. olive oil. Add onion slices and garlic. Cook for about 5 minutes, stirring frequently to prevent onion and garlic from burning. Add diced tomatoes (and juice from can) and stir. Let the sauce bubble steadily over medium heat for 15 minutes, stirring occasionally. The longer you cook, the richer and more flavorful tomato sauce becomes. Add a pinch of salt and pepper to finish.

  • 3

    Prepare the Pasta

    Once the water is boiling, add the spaghetti. Put a colander in the sink. Cook the spaghetti until al dente (Italian for "to the tooth", meaning it still has a little resistance when you bite into it), about 8-10 minutes. Reserve ½ cup of cooking water to add to the sauce later, then drain the spaghetti in a colander.

  • 4

    Add the Pasta

    Add ⅔ of Parmesan cheese to sauce (reserving the rest for garnish). Add ¼ cup of reserved cooking water and the spaghetti to the sauce. Stir until the spaghetti is evenly coated. If the sauce feels a little dry, add a small amount of the remaining cooking water to make it saucy.

  • 5

    Plate the Dish

    Place the spaghetti in a shallow bowl. Garnish with chopped fresh basil leaves and remaining Parmesan cheese.

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