Wondering how you can cook vegan Italian recipes? We've got you covered with these 65 ideas including pasta, soup, pizza, cakes, sweet and more. This particular recipe is for Pasta Pomodoro (Tomato Basil Pasta)
Course: Dessert, Dinner
11ouncespastaspaghetti, bucatini, penne
15ounceswhole peeled canned tomatoes
4tablespoonsextra virgin olive oil
⅓teaspoonsred pepper flakes
½teaspoonsaltor more to taste
¾gallonswaterto cook the pasta
2tablespoonscoarse sea saltto salt the pasta water
Start by putting the water to boil. Then cut the plum tomatoes in half and set aside. In a large pan on low heat, add 3 tablespoon of olive oil, crushed garlic, and the chili flakes. Let fry gently for 1 minute. Don't let the garlic burn.Add the plum tomatoes and let cook on medium heat for 2 to 3 minutes, until they become soft. Add a little water if they stick to the pan.
Add the pelati in the pan and crush them with a fork. Let the tomatoes simmer on low heat while the pasta cooks, stirring occasionally. Season with two pinches of salt and add around 10 basil leaves in it. Add some pasta water when the sauce gets too thick.
When the water boils, salt it, then cook the pasta in it for 4 minutes less than indicated on the cooking package. If the package says 12 minutes, then cook it for 8 minutes only. While the pasta cooks, take care of the tomato sauce, stirring and adding water as it dries up.
When the pasta is ready, take it out of the water and put it into the pan with the sauce. Do not throw away the pasta water, we need it to finish cooking the pasta.Finish cooking the pasta in the pan with the tomato sauce, adding one or two ladles of pasta water as the pasta cooks. Stir gently, and cook until the pasta is al dente.
Turn off the heat, and if you like, add a couple of extra spoons of extra virgin olive oil. Give it a final stir and serve with some fresh basil leaves on top.