This vegan gluten-free, fat-free dinner recipe is Italian comfort food. This is a quick go-to dish for simple, delicious flavor.
EASY Servings: 4 Ready In: 20 minutes
4 servings brown rice spaghetti
1 medium onion
28 oz. San Marzano whole tomatoes
4 tbsp. minced garlic
1/4 tsp. thyme
1/4 cup fresh basil, chiffonade
Salt, to taste
Gather ingredients. Bring a large pot of water to a boil (for the pasta).
To make the sauce: Peel and dice the onion
Combine onion, garlic, thyme, and 1/2 cup water in a wide pan. Cover and sweat over medium-low heat, 5-7 minutes, until garlic is aromatic
Meanwhile, empty your canned tomatoes into a bowl and use your hands to crush.
When garlic is aromatic (but before the onions brown), you're ready for tomatoes.
Add the tomatoes and simmer, partially covered, over medium heat.
After the tomato sauce comes to a low boil, skim off any "foam". This is tannic and not delicious.
While sauce simmers, cook your pasta.
To cook the pasta: Bring a large pot of water to a rolling boil and salt the water.
Follow cooking directions on the box of pasta. After 5 minutes or so, it should be "al dente". Use tongs and transfer pasta directly in the tomato sauce.
Add about 1/4-1/2 cup of the pasta water to the sauce. The starches in the water will help thicken the sauce.
When pasta is ready, turn off the heat and stir in the fresh basil.
Taste to adjust seasoning. Serve immediately
Chef's Tips: San Marzano canned tomatoes are picked at the peak of ripeness and are loaded with flavor. Look for this brand to be assured delicious, sweet tomato goodness even in the middle of winter.
Yield: 7-8 cups
Amount Per Serving (1/4 recipe)
Calories From Fat (8%) 21.23
% Daily Value
Total Fat 2.35g 4%
Saturated Fat 0.56g 3%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 301.54mg 13%
Potassium 559.21mg 16%
Total Carbohydrates 56.64g 19%
Fiber 4.72g 19%
Protein 6.5g 13%
Calcium 23.82mg 2%
Iron 88.44mg 491%
Vitamin A 373.34IU 7%
Vitamin C 5491.11mg 9152%