Description
This healthy spaghetti recipe with fresh pasta sauce comes together in under 20 minutes. It’s incredibly easy and completely delicious! Vegan and GF adaptable. Video.
Ingredients
Units
Scale
- 8 oz pasta (linguini, spaghetti or angel hair )
- 1/2 an onion- diced
- 8 garlic cloves, rough chopped
- 3 tablespoons olive oil
- 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices)
- 1/4 cup splash vermouth, red wine or white wine
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 15–20 basil leaves, torn, more for garnish
- Pptional: fresh grated Pecorino Romano cheese (or Parmesan), or vegan parmesa, or try this Vegan Cheesy Sprinkle
- Optional additions: chili flakes, Kalamata olives or capers
Instructions
- Set a big pot of salted pasta water to boil on high to cook pasta. Cook pasta according to directions on the package.
- Make the Fresh Tomato sauce. In a large skillet heat olive oil over medium-high heat. Add chopped onions, saute 3-4 minutes, until tender. Turn heat to medium. Add the rough chopped garlic. Saute a few minutes until garlic is fragrant and golden. Add the chopped tomatoes and all their juices and seeds. Turn heat up to medium-high.
- Add vermouth or wine, cook this off then bring to a simmer and simmer 5 minutes until tomatoes begin to break down and wine cooks off a bit.
- Stir in salt and pepper.
- Turn heat to low, simmer on low, covered, until pasta is cooked is ready to add.
- When pasta is cooked to al dente, drain and add it to the fresh tomato sauce, continuing to cook pasta on low for a few minutes in the sauce. Stir in the basil leaves.
- Divide among bowls and top with fresh grated Pecorino cheese and top with fresh basil ribbons.
Notes
Feel free to use vegan parmesan or Vegan Cheesy Sprinkle.
Nutrition
- Serving Size:
- Calories: 362
- Sugar: 8.4 g
- Sodium: 598 mg
- Fat: 11.9 g
- Saturated Fat: 1.7 g
- Carbohydrates: 55.5 g
- Fiber: 5.1 g
- Protein: 10.1 g
- Cholesterol: 0 mg
