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Rustic Vegan Tomato Basil Pasta

This vegan tomato basil pasta showcases the beauty of simple, honest ingredients. Juicy, uneven cherry tomatoes meld with fragrant garlic and fresh basil in a lightly coated pasta, creating a vibrant dish with a rustic, imperfect charm. The final dish boasts a glossy, textured sauce that clings to the al dente noodles, offering a fresh and lively eating experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g spaghetti or bucatini preferably organic
  • 3-4 cloves garlic thinly sliced
  • 2 cups cherry tomatoes halved
  • 3 tbsp extra virgin olive oil good quality
  • a handful fresh basil leaves roughly torn
  • to taste sea salt and black pepper
  • optional pinch red pepper flakes for a gentle heat

Equipment

  • Large pot
  • Large Skillet
  • Wooden spoon
  • Knife
  • Chopping board
  • Pasta strainer

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8-10 minutes. Drain, reserving a bit of pasta water, and set aside.
  2. While the pasta cooks, heat the olive oil gently in a large skillet over low-medium heat until fragrant, about 1 minute. Add the sliced garlic and cook until it just begins to turn golden and releases a warm, aromatic scent—be careful not to burn it.
  3. Add the halved cherry tomatoes to the skillet. Increase the heat slightly and cook, stirring occasionally, until the tomatoes soften and release their juices, about 5-7 minutes. The mixture should look saucy and bubbling, with some tomatoes beginning to blister.
  4. Stir in the torn basil leaves, allowing their fragrant oils to bloom in the warm sauce. Season generously with sea salt, black pepper, and red pepper flakes if using. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it slightly and create a glossy coating.
  5. Add the drained pasta directly into the skillet. Toss gently with the tomato mixture, letting the flavors meld for about 1 minute, ensuring the pasta is well coated and heated through. If needed, add a little more pasta water to achieve your desired consistency.
  6. Remove the skillet from heat and let the pasta rest for a minute to allow the flavors to settle. Finish with a drizzle of good olive oil and more torn basil if desired. Serve immediately for the best freshness and vibrancy.

Notes

Use the ripest, juiciest tomatoes available for maximum flavor. Tear basil instead of chopping to preserve its aroma. Reserve some pasta water to adjust sauce consistency. This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days and reheated gently.