Pasta al pomodoro

Being an Italian, one of the foods I’ve eaten the most in my life is pasta. We have it in all kinds and shapes, but sometimes simple is better. Pasta al pomodoro, for those who are wondering, it is just pasta with tomato sauce, but with the right ingredients, an easy dish like this can become a delicious and healthy meal for all the family.


Serves 4

  • 320 g (12 oz.)  spaghetti
  • 1/2 a chopped onion (or 1/2 tsp onion powder)
  • 700 g  tomato sauce
  • 1 cup chopped cherry tomatoes
  • 1 clove of garlic (or 1/2 tsp garlic powder)
  • 4 leaves basil
  • 1 tbsp evoo
  • Salt and pepper to taste


In a big pot pour enough water to cover 2/3 of it and bring to a boil.

In the meantime prepare your sauce. Pour the evoo (extra virgin olive oil) in a big skillet over low heat, and add the onion. After 2 minutes add the garlic and remove it as soon as it starts turning brown (if you’re using the powder don’t try to remove it of course, just don’t burn it!) At this point add the sliced tomatoes, cook them until very soft, and finally pour in the tomato sauce. As soon as it starts making bubbles, remove from heat or keep it on a very low heat, and leave it there until your spaghetti are cooked.

Make sure to check your pot while you’re making the sauce, as soon as the water is boiling, add 1/2 a tbsp of salt (or as much as you prefer) and add the spaghetti. Follow the instructions on the box in order to cook them “al dente”, but make sure to start counting the time once all the spaghetti are covered by water, and the water starts boiling again.
If you like, you might break in half the spaghetti so they fit better in the pot, just try not to make a mess in the kitchen! (Or simply don’t break them, they’ll bend and fit perfectly in the pot once they get soft).

Stir occasionally, and once the spaghetti are cooked, drain them, but DON’T rinse them, and slowly add them to the sauce which should still be hot enough, if not, reheat it for a minute.

Mix it all well, the spaghetti should be all covered in sauce.

Finally, transfer to bowls or plates, serve with a few leaves of basil, and enjoy!

PS: to give it a nice kick, you can sprinkle some (or if you’re like me, a lot) of nutritional yeast on top, it goes so well with pasta!



Author: Marta Nepi

Vegan | Italy

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