Some things in life are timeless classics—a good book, a bad dad joke, and of course, spaghetti with tomato sauce and mozzarella. But here at Pasta from the Sea, we like to take a classic and kelp it fresh. Enter Seaghetti, our ocean-powered, gluten-free, low-carb, and keto-friendly alternative that looks, cooks, and twirls just like traditional pasta—without the carb crash.
This recipe is all about simplicity and comfort, with an option to either grab a jar of tomato sauce (no judgment, we all have those nights) or make a homemade sauce that’ll have your kitchen smelling like an Italian grandma’s. Top it all off with melty mozzarella, and boom—dinner is served.
Ingredients
For the easy way (store-bought sauce option):
- 1 pack Seaghetti, pre-soaked and drained
- 1 jar of your favorite tomato sauce
- 1 cup shredded mozzarella (or dairy-free mozzarella for a vegan twist)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
For the homemade sauce option:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, but highly encouraged)
- 1 teaspoon balsamic vinegar (for a little depth of flavor)
- Salt and black pepper to taste
- 1/4 cup chopped fresh basil
Instructions
Step 1: Get That Seaghetti Ready
Make sure your Seaghetti is pre-soaked and drained. Unlike regular pasta, there’s no boiling required—just a quick rinse and it’s good to go.
Step 2: Heat Things Up
If you’re using store-bought sauce, heat 1 tablespoon of olive oil in a pan over medium heat, then add the sauce. Stir in oregano, red pepper flakes, salt, and pepper, and let it simmer for 5 minutes while you prep the cheese.
If you’re making the homemade sauce, heat 2 tablespoons of olive oil in a pan. Add minced garlic and cook for 30 seconds until fragrant (your kitchen should already be smelling incredible). Pour in the crushed tomatoes, stir in the oregano, red pepper flakes, balsamic vinegar, salt, and black pepper, and let it simmer for 10 minutes. Stir in fresh basil right at the end.
Step 3: Mix it Up
Add your Seaghetti to the pan and toss it with the sauce for 2-3 minutes, letting it absorb all the delicious flavors.
Step 4: Make it Cheesy
Sprinkle the mozzarella on top and cover the pan for 2 minutes, just until it gets melty and gooey. (If you’re feeling fancy, you can pop it under the broiler for a minute to get that golden cheese action.)
Step 5: Serve and Savor
Plate your Seaghetti, top it with fresh basil, and prepare for instant comfort food bliss.
Why This Dish is a Must-Try
- Seaghetti keeps it light and nutrient-packed, so you can go back for seconds guilt-free.
- Tomato sauce delivers antioxidants and deep, rich flavors.
- Mozzarella makes everything better—scientifically proven by pizza.
- It’s an easy weeknight meal that still feels special.
So go ahead, twirl up a forkful of this Seaghetti classic, and let the cheesy, saucy goodness take you to your happy place.