Description
A simple and wholesome vegan tomato pasta made with pantry staples and fresh herbs. Perfect for a quick weeknight dinner that is both comforting and nutritious.
Ingredients
- 12 oz pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 14 oz canned crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in crushed tomatoes, oregano, salt, black pepper, and red pepper flakes. Simmer for 10 minutes.
- Add cooked pasta to the sauce and toss to combine evenly.
- Remove from heat and garnish with fresh basil before serving.
Notes
- Reserve 1/4 cup pasta water to thin the sauce if needed.
- Add sautéed vegetables like zucchini or mushrooms for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
