Veggie Spaghetti with Tomatoes and Basil
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8
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Calories
214 kcal
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Course
Main Course
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Cuisine
American
Veggie Spaghetti with Tomatoes and Basil
Description
This pasta dish cooks spaghetti to al dente in salted water, reserving some cooking water to adjust sauce consistency. Meanwhile, a saute pan heats olive oil to cook chopped onion, garlic, and salt until caramelized, developing sweetness and depth. Fresh tomatoes with herbs such as basil, parsley, and thyme are added along with seasonings like black pepper, red pepper flakes, and optional sugar to cook gently until tomatoes soften but retain some shape.
The cooked pasta is combined with the tomato sauce and fresh herbs, stirring in reserved pasta water as needed to coat the noodles evenly and create a cohesive, lightly sauced dish. A garnish of additional basil and grated Parmesan cheese adds freshness and savoriness to finish.
This vegetarian pasta is well suited for a light lunch or dinner, pairing well with simple sides or as a base for adding proteins. The balance of sweet tomato flavor, aromatic herbs, and slight heat makes it versatile and satisfying.
Leftovers store well in the refrigerator for up to three days and can be reheated in the microwave or on the stove with a little added oil or water. The tomato sauce can also be prepared in advance and reheated with pasta for a quick meal. Freezing is possible for up to three months.
Ingredients
- salt Kosher salt
- black pepper Kosher salt
- 12 oz spaghetti Veggie, 340g, or any pasta you like
- ½ cup extra virgin olive oil
- 1 yellow onion chopped, medium
- 6 garlic thinly sliced or minced, cloves
- 24 oz tomato medley snaking, small cherry, or grape tomatoes, 680g
- 30 basil julienned, large leaves
- 2 tablespoons Curly parsley chopped; fresh
- 2 teaspoons thyme chopped fresh leaves
- 1 teaspoon black pepper freshly ground
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon sugar I like to add a pinch of sugar to the tomato sauce to reduce the acidity and make it more balanced. (This is optional)
For Serving:
- basil chopped basil and grated Parmesan for serving
- Parmesan Cheese chopped basil and grated Parmesan for serving
Instructions
- Start with a very large pot of water, about 4 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente.
- Drain the pasta. Just be sure to save about ¼ cup of the pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.
- Meanwhile, preheat a large (14-inch) saute pan over medium-high heat, add the oil. When hot, add the onion, garlic, and 1 teaspoon kosher salt and cook, stirring until they begin to caramelize about 10 to 15 minutes. Add the tomatoes, basil, parsley, thyme, 1 teaspoon kosher salt, pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, occasionally tossing, until the tomatoes begin to soften but don't break up.
- As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce.
- Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist. Taste and adjust the salt if needed. Transfer the Veggie Spaghetti with Tomatoes and Basil to a serving platter or individual plates and top with grated parmesan cheese. Garnish with more chopped basil. Serve hot. Enjoy!
Notes
- Store leftovers in airtight containers in the refrigerator for up to three days.
- To reheat, cover with a damp paper towel in the microwave or warm gently in a sauté pan with added olive oil or butter to prevent sticking.
- Prepare the tomato sauce one or two days ahead and store refrigerated to save time on serving day.
- Freeze cooled leftovers in sealed containers up to three months; thaw overnight before reheating.
User Reviews
Overall Rating
5
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