Pasta con Pomodoro e Peperoncino

Pasta con Pomodoro e Peperoncino is a simple yet flavorful vegan Italian dish that combines al dente pasta with a spicy tomato sauce. The heat from the red pepper flakes perfectly complements the sweetness of ripe tomatoes, creating a delightful meal that's both satisfying and invigorating.

Ingredients

• Spaghetti - 160 grams
• Extra virgin olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Red pepper flakes - 1 teaspoon (adjust to taste)
• Canned whole tomatoes - 400 grams, crushed
• Fresh basil - 10 leaves, torn
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
3. Add the crushed tomatoes to the skillet, stirring well. Bring to a simmer and cook for about 10 minutes, allowing the sauce to thicken slightly.
4. Season the sauce with salt and black pepper to taste. Add the cooked spaghetti to the skillet, tossing to coat the pasta with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
5. Remove from heat and stir in the torn basil leaves. Serve hot, topped with nutritional yeast if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, which may help reduce the risk of chronic diseases.
• High in fiber from whole tomatoes and pasta, promoting digestive health.

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