Ingredients
- 1 pound (about 450 g) spaghetti (or pasta of your choice)
- ¼ cup (about 60 ml) olive oil
- 5 garlic cloves, minced
- 3 pints (about 1.4 kg) cherry or grape tomatoes, quartered
- 1 cup (about 30 g) fresh basil, chopped
- ½ teaspoon salt
Instructions
- Cook spaghetti according to package directions, stopping 1–2 minutes before fully done. Reserve ½ cup pasta water and drain pasta.
- In the same pot or a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
- Add quartered tomatoes and cook for 2–4 minutes, gently pressing some to create a light sauce.
- Return pasta to the skillet along with reserved pasta water and chopped basil. Toss everything together until well combined.
- Season with salt to taste and serve immediately.
Notes
- Add red pepper flakes for a spicy kick.
- If tomatoes are acidic, stir in a pinch of sugar.
- Enhance with protein like chickpeas, tofu, or white beans.
- Sprinkle with nutritional yeast or vegan parmesan for a cheesy touch.
- Serve with salad, garlic bread, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
