If you're looking for a lighter alternative to traditional pasta dishes, then this Veggie Spaghetti with Tomatoes and Basil recipe is just for you. This dish is loaded with fresh tomatoes and basil and is perfect for a summer night dinner.
Plus, this Veggie Spaghetti with Tomatoes and Basil recipe can be easily customized by adding extras to the sauce, such as cooked bacon, shrimp, shredded rotisserie chicken, sauteed mushrooms, or even a few handfuls of baby spinach.
This recipe pairs perfectly with garlic Bread and Caesar salad or Garden Salad. It serves about 6-8 people.
How to Make Veggie Spaghetti
Note: The full instructions are provided in the recipe card below.
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 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 and add the oil. When hot, add the onion, garlic, and 1 teaspoon kosher salt and cook until they caramelize, about 10 to 15 minutes.
Add the tomatoes, basil, parsley, thyme, 1 teaspoon of 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 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 just enough pasta water to the sauce to moisten the pasta.
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!
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Recipe
Veggie Spaghetti with Tomatoes and Basil
Equipment
Ingredients
- Kosher salt and ground black pepper
- 12 oz 340g Veggie spaghetti or any pasta you like
- ½ cup extra virgin olive oil
- 1 medium yellow onion , chopped
- 6 garlic cloves , thinly sliced or minced
- 24 oz 680g medley snaking tomatoes or small cherry tomatoes or grape tomatoes
- 30 large basil leaves , julienned
- 2 tablespoons chopped fresh curly parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- 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:
- Extra 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
- Refrigerated Leftover Veggie Spaghetti with Tomatoes and Basil, covered for up to 2 days. To reheat, cover with a damp paper towel and microwave on high for 2 to 3 minutes or until hot.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
