Main CourseDinner

Pasta Pomodoro

Name: Pasta Pomodoro
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 340 g spaghetti; 3 tbsp olive oil; 4 clove garlic finely minced; 795 g canned crushed tomato; 0.5 cup fresh basil chopped, plus extra for garnish; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.25 tsp red pepper flakes (optional); 2 tbsp vegan parmesan cheese grated (optional)

This classic Italian pasta dish features a simple, vibrant tomato sauce made with ripe tomatoes, garlic, and fresh basil. It's a quick and satisfying meal that highlights the natural sweetness of fresh ingredients. This version is entirely plant-based, perfect for a light and flavorful dinner.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 457 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gspaghetti
3 tbspolive oil
4 clovegarlic, finely minced
795 gcanned crushed tomato
0.5 cupfresh basil, chopped, plus extra for garnish
1 tspsalt
0.5 tspblack pepper, freshly ground
0.25 tspred pepper flakes(optional)

garnish

2 tbspvegan parmesan cheese, grated(optional)

Equipment

large skillet · large pot · colander

The method

Step by step

1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
About 10 min
Cook’s note: Save about 1 cup of the pasta cooking water before draining the spaghetti; it can be used to thin the sauce if needed.
2
While the pasta cooks, heat the olive oil in a large skillet or wide pot over medium heat.
About 1 min
3
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn it.
About 2 min
4
Pour in the canned crushed tomatoes, then add the salt, black pepper, and red pepper flakes (if using). Stir to combine.
About 1 min
5
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to 20 minutes, to allow the flavors to meld.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
6
Once the sauce has simmered, stir in the chopped fresh basil.
7
Drain the cooked spaghetti and add it directly into the skillet with the tomato sauce. Toss to coat the pasta evenly.
About 2 min
Cook’s note: If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.
8
Serve immediately, garnished with extra fresh basil and optional vegan Parmesan cheese.

Per serving

Nutrition

62%Score

Calories: 456.9kcal
Protein: 12.7g
Carbs: 73.4g
Fat: 12.5g
Fibre: 4.8g
Sugar: 9.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pasta pomodoro in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth if needed to loosen the sauce.