Simple Vegan Tomato Spaghetti

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Steg för steg

1. 1

   Bring a large pot of generously salted water to a rolling boil over high heat.

   Cirka 5 min

2. 2

   While the water heats, heat the olive oil in a large saucepan or deep skillet over medium heat.

   Cirka 1 min

3. 3

   Add the yellow onion to the saucepan and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

   Cirka 7 min

4. 4

   Stir in the garlic and dried oregano and cook for another minute until fragrant, being careful not to burn the garlic.

   Cirka 1 min

5. 5

   Pour in the canned crushed tomatoes and vegetable broth.

6. 6

   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 25 minutes, to allow the flavors to meld.

   Cirka 15 min

   Kockens tips: The longer the sauce simmers, the richer its flavor will be.

7. 7

   While the sauce simmers, add the spaghetti to the boiling water and cook according to package directions until al dente.

   Cirka 10 min

8. 8

   Before draining, reserve about one cup of the pasta cooking water; this can be used to thin the sauce later if needed.

9. 9

   Drain the spaghetti thoroughly.

10. 10

    Stir the fresh basil into the tomato sauce.

11. 11

    Season the sauce with salt and black pepper to taste.

12. 12

    Add the drained spaghetti directly to the saucepan with the sauce.

13. 13

    Toss the spaghetti with the sauce until evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

    Cirka 1 min

14. 14

    Serve immediately, optionally garnished with red pepper flakes.