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    Home » Recipe » Cooking Style » 10 Ingredients or less » Spaghetti al Pomodoro (whole wheat, vegetarian, 6 ingredients)

    Posted on: Aug 14, 2018 · Modified: Oct 25, 2022 by honeywhatscooking · Leave a Comment

    Spaghetti al Pomodoro (whole wheat, vegetarian, 6 ingredients)

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    Spaghetti al Pomodoro - a simple pasta dish that will transport you back to Italy.

    The first time I had Spaghetti al Pomodoro was in Manarola which is located in the Cinque Terre region of Italy.

    It was such a simple dish, yet bursting in flavor and easily the best pasta dish I ever had!

    In that moment I told myself that when I return home, I'll recreate this pasta. That was 7 years ago. Better late than never, right?

    Here is Spaghetti al Pomodoro made with fresh tomatoes and garlic sauteed in lots of Extra Virgin Olive Oil.

    Of course I added a healthy twist and used whole wheat spaghetti instead of white pasta, it still tastes amazing.

    Top off the pasta with fresh basil and Parmigiano Reggiano (the real thing). I promise you this dish will transport you back to Italy.

    This recipe is:

    Whole Wheat
    Vegetarian
    Only 6 Ingredients
    Made with Fresh Ingredients
    30 Minutes to Prepare
    Incredibly Flavorful

    Spaghetti al Pomodoro (whole wheat, vegetarian)

    A simple dish made with fresh ingredients that will transport you back to Italy.
    5 from 3 votes
    Author: Nisha @ honeywhatscooking
    Pin Recipe Print Recipe
    Prep Time 15 minutes
    Cook Time 13 minutes
    Total Time 28 minutes
    Cuisine Italian
    Servings 4 -5 servings

    Ingredients
      

    • pot of boiling water
    • 1 pound organic whole wheat spaghetti
    • ¼ cup extra virgin olive oil
    • ½ teaspoon crushed red pepper
    • 5 cloves garlic, chopped
    • 2 fresh basil strands, for cooking
    • 2 pints cherry tomatoes, sliced in thirds (about 5 ½ cups chopped tomatoes)
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup of strachy pasta water
    • ½ cup Parmigiano Reggiano
    • 20 leaves fresh basil, julienne

    Instructions
     

    • Start by heating a pot of water.</br></br>
    • You'll need 2 pints of tomatoes.</br></br>
    • Slice the tomatoes in thirds, my cherry tomatoes were slightly bigger.</br></br>
    • That's a lot of tomatoes.</br></br>
    • Now chop the garlic and you'll need 2 strands of fresh basil.</br></br>
    • Heat a skillet with extra virgin olive oil.</br></br>
    • Once hot, add the garlic and crushed red pepper. Cook for less than a minute.</br></br>
    • Now add the 2 strands of basil. Stir for a few seconds.</br></br>
    • Add all the cherry tomatoes.</br></br>
    • Stir. Cook the tomatoes down for about 10 minutes.</br></br>
    • Season the water with salt and add the spaghetti to the boiling water. Follow the instructions on the package and cook the pasta until al dente.</br></br>
    • In the meantime, grate the Parmigiano Reggiano and julienne the fresh basil leaves.</br></br>
    • Check on the pasta, should be done. Make sure you reserve some pasta water for later.</br></br>
    • Check on the sauce, Remove the 2 strands of basil.</br></br>
    • Add the spaghetti.</br></br>
    • Add ¼ cup of starchy pasta water. Toss.</br></br>
    • Add Parmigiano Reggiano. Toss.</br></br>
    • Add fresh basil. Serve immediately.</br></br>
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

     

     

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    Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.
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    Pin Spaghetti al Pomodoro

     

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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