Pasta Pomodoro
This Pasta Pomodoro is my go-to for a cozy dinner that feels like a warm hug from the inside out. It's all about those fresh tomatoes and that magic moment when everything comes together in the pan.
I first made this dish on a whim after a trip to the farmer's market where the tomatoes were too beautiful to pass up.
I quickly learned that the secret to a truly soulful Pomodoro is letting the tomatoes simmer just long enough to get sweet and slightly caramelized.
This recipe has become a staple in my kitchen because it reminds me of that simple joy and the power of fresh ingredients to transform a meal.
Plus, it's an easy way to impress myself and anyone lucky enough to sit at my table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh tomatoes are the shining stars here, but when they're not in season, canned tomatoes can save the day and still taste amazing. And don't skip the nutritional yeast—it's that secret ingredient that brings a cheesy, umami flavor without any dairy. If you haven’t tried it yet, you're in for a treat!
Tips & Notes
- •I love adding a sprinkle of fresh basil right before serving—it makes all the difference in the aroma.
- •For a spicy twist, I sometimes toss in a pinch of red pepper flakes, which just wakes everything up.
- •I've found that if you blend a handful of the tomatoes first, the sauce gets this lovely creamy texture without any cream.
Recipe Variations
- •Sometimes I'll sauté some zucchini or bell peppers along with the onions for extra color and nutrients.
- •If I'm craving something heartier, I'll throw in some cooked chickpeas for a bit of protein and texture.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and gently heat on the stovetop or microwave.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Feel free to use any type of pasta, including gluten-free varieties or whole grain options.
What if I don't have fresh basil?
Dried basil can be used, but fresh basil gives a more vibrant flavor. Use about 1 tablespoon of dried basil if substituting.
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This Pasta Pomodoro is my go-to for a cozy dinner that feels like a warm hug from the inside out. It's all about those fresh tomatoes and that magic moment when everything comes together in the pan.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente, typically about 8-10 minutes.
- 2
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
- 3
Add minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 4
Stir in the chopped fresh tomatoes and canned crushed tomatoes. Bring the sauce to a simmer.
- 5
Add chopped basil, salt, and black pepper to the tomato sauce. Let it simmer for about 10 minutes to allow the flavors to meld.
- 6
Once the pasta is cooked, reserve 1/2 cup of pasta water and then drain the spaghetti.
- 7
Add the drained spaghetti directly to the tomato sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- 8
Stir in the nutritional yeast for a cheesy flavor and mix well.
- 9
Serve immediately, garnished with extra fresh basil and a sprinkle of nutritional yeast if desired.
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