Spaghetti al pomodoro fresco e basilico

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor while crushed tomatoes are budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and offers a cheesy flavor.

Boil water in a large pot and add salt until it tastes like the sea.

Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.

While the pasta cooks, heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds.

Pour in canned tomatoes and season with salt and black pepper.

Simmer the sauce for 10-15 minutes, allowing flavors to meld.

Add fresh basil to the sauce and stir to combine.

Drain the spaghetti, reserving a cup of pasta water if needed.

Toss the spaghetti with the tomato sauce, adding reserved pasta water for desired consistency.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens