Espaguetis con Tomate y Albahaca

Espaguetis con Tomate y Albahaca is a delightful vegan pasta dish that combines the freshness of ripe tomatoes with aromatic basil, creating a vibrant and satisfying meal. This simple yet flavorful dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ripe tomatoes - 400 grams, chopped
• Fresh basil leaves - 20 grams, torn
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• 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, usually about 8-10 minutes.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the chopped tomatoes to the skillet, season with salt, black pepper, and red pepper flakes (if using). Cook for about 5-7 minutes until the tomatoes soften and release their juices.
5. Once the spaghetti is cooked, reserve 1/2 cup of the pasta water and drain the rest.
6. Add the drained spaghetti to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water a little at a time until the desired sauce consistency is achieved.
7. Stir in the torn basil leaves and nutritional yeast (if using) before serving.
8. Serve immediately, garnished with extra basil leaves and a drizzle of olive oil if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh tomatoes and basil.
• Provides a good source of complex carbohydrates for energy.

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