Vegan Angel Hair Pomodoro
A simple classic Italian recipe bursting with flavor from garlic and basil, vegan Angel Hair Pomodoro is easy to make in under 30 minutes.
Servings: 4
Calories: 455kcal
Ingredients
- 12-16 ounces pasta (angel hair, cappellini, thin spaghetti, or spaghetti) gluten-free, if necessary
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic minced
- 1 dry pint cherry or grape tomatoes quartered (or use larger tomatoes such as Roma diced small)
- salt to taste
- fresh basil to taste
Instructions
- Cook the pasta in a large pot of boiling water according to the package directions. When the pasta is done, dip a coffee mug into the pasta water to reserve about a cup's worth of the starch water. Drain the pasta and set aside.12-16 ounces pasta
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.1 Tablespoon extra virgin olive oil
- Add the garlic and saute until it's fragrant, about 30 seconds.3 cloves garlic
- Then add the tomatoes to the pan. Saute the tomatoes until they are soft and slightly charred, stirring occasionally. Add salt, to taste, and stir.1 dry pint cherry or grape tomatoes, salt
- Transfer the cooked pasta to the skillet along with a little of the reserved pasta water. Start with a little and add more as needed. (If your skillet isn't large enough, transfer the tomato mixture, pasta and pasta water to the pot you cooked the pasta in instead.) Toss the pasta with the tomato mixture so that all the pasta is coated.
- Tear or cut the fresh basil leaves and add them to the pasta. Serve immediately.fresh basil
Video
Notes
Leftover pasta can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stove in a little olive oil over low heat. This recipe does not freeze well.
Nutrition
Calories: 455kcal | Carbohydrates: 85g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 262mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
