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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
Author: Nisha @ honeywhatscooking


  • 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


  • 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>