Pasta al Pomodoro

Pasta al Pomodoro is a vibrant and comforting vegan Italian breakfast dish that features al dente pasta coated in a rich, homemade tomato sauce. Bursting with fresh flavors and nutrients, it's a delightful way to start your day.

Ingredients

• Whole wheat spaghetti - 150 grams
• Ripe tomatoes - 400 grams, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 10 leaves, roughly torn
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutritional yeast - 2 tablespoons (for a cheesy flavor)
• Water - 1 liter (for cooking pasta)

Steps

1. Bring 1 liter of water to a boil in a large pot and add 1 teaspoon of salt.
2. Add the whole wheat spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant, being careful not to burn it.
5. Add the diced tomatoes to the skillet, along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well and let the sauce simmer for about 10 minutes, allowing it to thicken slightly.
6. Once the pasta is done, reserve 1/2 cup of pasta water, then drain the pasta.
7. Add the drained pasta to the skillet with the tomato sauce, tossing well to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
8. Remove from heat and stir in the torn fresh basil and nutritional yeast for added flavor.
9. Serve immediately, garnished with extra basil if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from fresh tomatoes, which may help reduce inflammation.
• High in fiber due to whole wheat pasta, promoting digestive health.

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