Spaghetti al Pomodoro
A simple vegan Italian tomato-basil pasta made with dry spaghetti, crushed tomatoes, jarred minced garlic, extra-virgin olive oil, and fresh basil. It is suitable for lunch and dinner.
- 25-minute
- basil
- budget-friendly
- classic
- comfort food
- crushed tomatoes
- dairy-free
- dinner
- egg-free
- family-friendly
- garlic
- italian
- kid-friendly
- lunch
- main course
- mediterranean european
- nut-free
- olive oil
- pantry staples
- pasta
- plant-based
- pomodoro
- quick
- shellfish-free
- simple
- soy-free
- spaghetti
- spaghetti al pomodoro
- stovetop
- supper
- tomato pasta
- vegan
- vegetarian
- weeknight dinner
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
Crushed tomatoes · 28 Ounce
Kroger Crushed Tomatoes in Puree
100%
Details
dry spaghetti · 12 Ounce
Kroger® Spaghetti
75%
Details
fresh basil, chopped · 0.5 Cup
Simple Truth Organic® Basil
70%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
jarred minced garlic · 1 Tablespoon
Spice World Minced Garlic 4.5 oz
Sale
7%
Details
fine sea salt · 2 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
Details
freshly ground black pepper · 0.25 Teaspoon
McCormick Black Pepper Grinder, 1.0 oz
2%
Details
water · 0.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- crushed tomatoes-28 oz
- dry spaghetti-12 oz
- fresh basil-1/2 cup
- pasta cooking water-1/2 cup
- extra-virgin olive oil-3 tablespoons
- jarred minced garlic-1 tablespoon
- fine sea salt-2 teaspoons
- freshly ground black pepper-1/4 teaspoon
Chop the fresh basil and set it aside, then bring a large pot of water to a boil for the spaghetti.
Use a clean cutting surface and keep fingers curled away from the knife while chopping basil.
Add 1 1/2 teaspoons fine sea salt to the boiling water, then cook 12 ounces dry spaghetti until al dente according to the package directions.
While the pasta cooks, heat extra-virgin olive oil in a large skillet over medium heat, then stir in jarred minced garlic for 30 seconds.
Add garlic carefully to the hot oil to reduce splatter.
Add one 28-ounce can crushed tomatoes, 1/2 teaspoon fine sea salt, and black pepper; simmer for 8 to 10 minutes until the sauce tastes bright and slightly thickened.
Keep the skillet handle turned inward while simmering the tomato sauce.
Reserve 1/2 cup pasta cooking water, then drain the spaghetti and add it directly to the skillet with the sauce.
Use caution when draining boiling pasta water to avoid steam burns.
Toss the pasta with the sauce for 1 to 2 minutes, adding small splashes of reserved pasta water until the spaghetti is glossy and evenly coated.
Turn off the heat, fold in fresh basil, and serve the pasta hot.
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