Pasta con Tomate y Albahaca

Pasta con Tomate y Albahaca is a vibrant and aromatic vegan dish that beautifully combines the freshness of ripe tomatoes and fragrant basil with al dente pasta. This classic Spanish recipe is simple yet bursting with flavor, making it a perfect meal for any occasion.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Fresh tomatoes - 400 grams, diced
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Fresh basil leaves - 20 grams, chopped
• 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. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the diced tomatoes to the skillet and cook for about 5-7 minutes until they start to break down and release their juices. Stir occasionally.
4. Season the tomato mixture with salt, black pepper, and red pepper flakes (if using).
5. Add the drained pasta to the skillet along with the reserved pasta water. Toss to combine and heat through for another 2-3 minutes.
6. Remove from heat and stir in the chopped basil and nutritional yeast (if using). Adjust seasoning as necessary.
7. Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 250 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, promoting heart health.
• High in fiber, aiding digestion and maintaining a healthy gut.

Tags