Pasta al Pomodoro Fresco

Pasta al Pomodoro Fresco is a vibrant and flavorful vegan dish that showcases the freshness of ripe tomatoes, aromatic basil, and al dente pasta. This simple yet delightful meal is perfect for a light lunch, bringing the essence of Italian cuisine to your table.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Fresh ripe tomatoes - 500 grams
• Garlic - 2 cloves
• Fresh basil leaves - 10 grams
• Extra virgin olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes (optional) - 1/4 teaspoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, rinse the fresh tomatoes, remove the stems, and chop them into small pieces.
3. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Add the chopped tomatoes to the skillet, along with salt, black pepper, and red pepper flakes if using. Cook for about 10 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
5. Once the pasta is cooked, reserve about 1/2 cup of pasta water and then drain the pasta.
6. Add the drained pasta directly to the skillet with the tomato sauce, tossing to combine. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
7. Tear the fresh basil leaves and add them to the pasta, tossing again to mix everything well. Adjust the seasoning if necessary.
8. Serve immediately, drizzled with a little extra virgin olive oil and garnished with additional basil if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 75 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from fresh tomatoes, which may help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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