Spaghetti Al Pomodoro E Basilico

This classic Italian dish celebrates the simplicity of fresh, high-quality ingredients. Bright, ripe tomatoes are simmered with aromatic garlic and onions in rich olive oil to create a smooth, flavorful sauce. The addition of fresh basil at the end provides a fragrant, herbaceous lift that balances the acidity of the tomatoes. It&# 226;ÂÂs a light yet satisfying meal that comes together in under 40 minutes, making it perfect for busy weeknights. While traditional versions might include cheese, this recipe is naturally vegan and dairy-free, allowing the pure flavors of the produce to shine. Serve it hot for a comforting, rustic dining experience.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 353.4

Dietary: Vegetarian

Description

This classic Italian dish celebrates the simplicity of fresh, high-quality ingredients. Bright, ripe tomatoes are simmered with aromatic garlic and onions in rich olive oil to create a smooth, flavorful sauce. The addition of fresh basil at the end provides a fragrant, herbaceous lift that balances the acidity of the tomatoes. It&# 226;ÂÂs a light yet satisfying meal that comes together in under 40 minutes, making it perfect for busy weeknights. While traditional versions might include cheese, this recipe is naturally vegan and dairy-free, allowing the pure flavors of the produce to shine. Serve it hot for a comforting, rustic dining experience.

Ingredients

2 1/2 pound Fresh ripe tomatoes
1/3 cup Italian olive oil
1/2 cup Chopped onion
3 cloves Garlic
2 tablespoon Salt & pepper to taste
1 1/4 lb Spaghetti
3/4 cup Parmesan cheese (optional, omit for vegan)
20 leaves Fresh basil

Directions

1
Wash the fresh tomatoes, peel them, chop them, and discard the seeds.
2
Heat the olive oil in a moderately deep pan over medium heat.
3
Add the chopped onion and garlic to the pan and sautÃÂ© until the onion is limp.
4
Remove and discard the garlic cloves.
5
Add the chopped tomatoes, chopped basil leaves, salt, and pepper to the pan.
6
Simmer the sauce over moderate heat for about 20 minutes.
7
While the sauce is simmering, bring a large pot of water to a boil.
8
Add salt to the boiling water to taste, then add the spaghetti.
9
Boil the spaghetti until al dente, approximately 8 to 10 minutes.
10
Drain the spaghetti well.
11
Toss the drained spaghetti with the tomato sauce and grated Parmesan cheese (if using).
12
Garnish each plate with a few fresh basil leaves.
13
Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 353.4kcal

% Daily Value *
Total Fat 21.0g33%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 28.4mg2%
Total Carbohydrate 38.8g13%
Dietary Fiber 5.6g23%
Sugars 9.4g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Parmesan cheese or substitute with a nutritional yeast alternative.

If fresh tomatoes are out of season, high-quality canned San Marzano tomatoes can be used as a substitute.

Save a little pasta water before draining; adding a splash to the sauce while tossing can help it adhere better to the pasta.

Keywords: spaghetti, tomato sauce, basil, italian pasta, vegan dinner, quick meal, fresh tomatoes, pasta recipe, weeknight dinner, simple cooking, garlic, olive oil, onion, al dente, homemade sauce, plant-based, pomodoro, comfort food

Read it online: https://www.chefs-mate.com/recipe/spaghetti-al-pomodoro-e-basilico/