Veggie Spaghetti with Tomatoes and Basil
If you're looking for a lighter alternative to traditional pasta dishes, than 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.
Tools
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
How to Store & Re-Heat
To store: leftover Veggie Spaghetti with Tomatoes and Basil, first, transfer it to an airtight container and let it cool to room temperature. Once cooled, cover the container and store it in the refrigerator for up to three days. If the pasta seems dry when you're ready to reheat it, add a splash of olive oil or a bit of water to moisten it.
To reheat: There are several options. One way is to place the pasta in a microwave-safe dish, cover it with a damp paper towel, and microwave it on high for 1-2 minutes or until heated through. Alternatively, you can reheat the pasta in a sauté pan over medium heat, adding olive oil or butter to help it heat evenly. Stir frequently to prevent the pasta from sticking to the pan. Once heated, transfer the pasta to a serving dish and garnish with fresh herbs and grated Parmesan cheese, if desired.
Make-Ahead
How to Freeze
To make Veggie Spaghetti with Tomatoes and Basil ahead of time, prepare the tomato sauce up to two days in advance and store it in an airtight container in the refrigerator. When you're ready to serve, bring a large pot of salted water to a boil, cook the pasta until al dente, and reserve ¼ cup of the pasta water. Reheat the tomato sauce in a large sauté pan over medium heat, adding the reserved pasta water as needed to thin it out. Once the sauce is heated through, add the cooked pasta and toss to combine. Cook for an additional minute, stirring constantly, until the pasta is fully coated in the sauce. If desired, serve hot, garnished with fresh herbs and grated Parmesan cheese.
To freeze Veggie Spaghetti with Tomatoes and Basil, let it cool to room temperature and transfer it to a freezer-safe container or freezer bag. Be sure to label the container with the date and contents. The pasta can be frozen for up to three months. When you're ready to reheat, thaw the pasta in the refrigerator overnight, then reheat it in a sauté pan over medium heat until heated. Alternatively, you can reheat the pasta in the microwave or oven, but be sure to transfer it to a microwave-safe or oven-safe dish first. Once heated through, garnish with fresh herbs and grated Parmesan cheese, if desired, and serve hot.
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 Facts
Veggie Spaghetti with Tomatoes and Basil
Amount per Serving
Calories
214
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
9
mg
0
%
Potassium
268
mg
8
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
934
IU
19
%
Vitamin C
16
mg
19
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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