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August 14, 2018 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

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Spaghetti al Pomodoro (whole wheat, vegetarian)

A simple dish made with fresh ingredients that will transport you back to Italy.
5 from 2 votes
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Cuisine Italian
Servings: 4 -5 servings
Calories:
Author: Nisha @ honeywhatscooking

Ingredients

  • pot of boiling water
  • 1 pound organic whole wheat spaghetti
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp crushed red pepper
  • 5 cloves garlic chopped
  • 2 fresh basil strands for cooking
  • 2 pints cherry tomatoes sliced in thirds (about 5 1/2 cups chopped tomatoes)
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup of strachy pasta water
  • 1/2 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 1/4 cup of starchy pasta water. Toss.</br></br>
  • Add Parmigiano Reggiano. Toss.</br></br>
  • Add fresh basil. Serve immediately.</br></br>
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Filed Under: 10 Ingredients or less, Italian, Main Course, Pasta & Noodles, Vegetarian Tagged With: Recipes

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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