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Easy Pasta al Pomodoro

Spaghetti Fra Diavolo served in a complete cream-colored pot on a clean bright white marble surface, with realistic chunky tomato sauce and chili flakes, photographed without extra props or background clutter.
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Easy Pasta al Pomodoro is a simple 25 minute dinner made with thick spaghetti, peeled tomatoes, garlic, olive oil, fresh basil, and thyme. The sauce is bright and savory with a silky finish from vegan Parmesan, making it an easy choice for a comforting weeknight pasta.

Ingredients

Scale

Für die Sauce

  • 500 g peeled tomatoes, with juices
  • 4 garlic cloves, gently crushed
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon raw cane sugar
  • ½ teaspoon coarsely ground black pepper
  • 2 sprigs thyme
  • 1 pinch chili flakes
  • ½ bunch fresh basil
  • Für die Pasta
  • 400 g spaghettoni
  • 4 teaspoons salt

Außerdem

  • 4 tablespoons vegan Parmesan
  • 1 tablespoon vegan butter, optional

Instructions

  1. Drain the tomatoes: Strain the tomatoes, reserving all their liquid. Cut open the tomatoes and drain any juice from inside into the reserved liquid.
  2. Flavor the oil: Gently crush and peel the garlic. Heat the olive oil in a pot over low to medium heat, then cook the garlic and chili flakes for 3 to 5 mins until the garlic is lightly golden.
  3. Cook the tomatoes: Add the drained tomato flesh and cook for 5 mins, stirring as it softens. Season with the salt, sugar, and black pepper.
  4. Simmer the sauce: Tear the basil leaves, reserving a few for serving, and finely chop the tender stems. Add the basil, thyme, and reserved tomato liquid, bring to a boil, then reduce the heat and simmer gently.
  5. Boil the pasta: Bring 4 liters of water to a boil and add the 4 teaspoons salt. Cook the spaghettoni for about 1 min less than the package directions so it remains just shy of al dente.
  6. Finish the pasta: Transfer the wet pasta directly into the tomato sauce and toss well. Add a splash of pasta water if needed, remove the garlic and thyme, then stir in the vegan Parmesan and optional vegan butter and finish with fresh basil.

Notes

Do not let the garlic become dark brown or the sauce can taste bitter. Save some pasta water before draining so you can loosen the sauce if needed. Refrigerate leftovers promptly in a sealed container for up to 3 to 4 days

Nutrition

Keywords: Pasta al Pomodoro

Find it online: https://thesavorymama.com/easy-pasta-al-pomodoro/