Recipe combo
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.
Recipe details
- Cuisine
- Italian
- Servings
- 4
- Total time
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Difficulty
- easy
Ingredients
- 12 Ounce dry spaghetti - 12 (ounces)
- 28 Ounce Crushed tomatoes - 28 ounces (one can)
- 1 Tablespoon jarred minced garlic - 1 (tablespoon), minced
- 3 Tablespoon extra-virgin olive oil - 3 (tablespoons)
- 0.5 Cup fresh basil, chopped - 1/2 (cup), chopped
- 2 Teaspoon fine sea salt - 2 (teaspoons), Used in pasta water and tomato sauce.
- 0.25 Teaspoon freshly ground black pepper - 1/4 (teaspoon)
- 0.5 Cup Reserve 1/2 cup pasta cooking water, Reserved from the spaghetti cooking water before draining.
Instructions
Chop basil and boil water
1. *Chop the fresh basil* and set it aside, then *bring a large pot of water* to a boil for the spaghetti.
Cook the spaghetti
2. 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.
Start the garlic oil
3. 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.
Simmer the tomato sauce
4. 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*.
Reserve water and drain pasta
5. Reserve *1/2 cup pasta cooking water*, then drain the spaghetti and add it directly to the skillet with the sauce.
Toss until glossy
6. 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*.
Finish with basil and serve
7. Turn off the heat, fold in *fresh basil*, and serve the pasta *hot*.