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Simple Tomato Basil Spaghetti (Vegan)
Ah, summertime. It’s a special season - the time of year when the days get longer, the air smells sweeter, and the weather gets warmer. Much warmer. I don’t know about you but I know that I don’t want to spend my summers slaving away over the stove, eating a heavy meal. I want something light and fresh, a meal that takes advantage of the fresh produce that the season brings.
Food prep in the morning not your thing? That’s not a problem. You can make the sauce the night before and store it in the refrigerator. Just make sure that you pull it out about an hour before you’re ready to serve so that it can come to room temperature.
Let’s start with the ingredients. You’ll need 5 ripe tomatoes, 1 bunch of fresh basil, ½ a cup of olive oil, and garlic. Lots and lots of garlic - we’re talking 7 - 8 cloves. It adds a spicy, savory note to the sauce.
While you have your cutting board out, mince up your garlic. Add the tomatoes and garlic to a large bowl and pour the olive oil over both, mixing to combine.
Let’s take a minute to talk about basil. This soft herb is rather delicate. When you bring it home from the grocery store, treat it like a flower. Trim the ends off and put it in a glass with a little bit of water. Place a food storage bag over the glass and the herb. This will help to create a greenhouse effect and will help keep your basil fresher, longer. But please, please, please do not store it in the fridge.
Basil despises the cold and the refrigerator could kill it before you get the chance to use it.
Now that you’re a basil expert, it’s time to introduce it to the sauce. If you’d like, you could chiffonade the leaves but you’ll save time (and fingernails) by simply tearing it and adding it to the bowl. Mix all four ingredients together, cover the bowl with a lid or plastic wrap, and you’re finished. I promise! That’s it.
The genius of this sauce is that the more time it marinates, the better it gets. The oil will absorb the flavors of garlic and basil and, trust me on this one, you don’t want to miss out on that. I serve the sauce with pasta that I quickly boil and top with Parmesan, Romano, or sharp cheddar cheese.
Tomato Basil Spaghetti
5 chopped, deseeded tomatoes
1 bunch of basil
7-8 garlic cloves, minced
½ cup of good olive oil
8 oz of cooked whole wheat spaghetti
Cheese for garnish
Remove the seed from the tomatoes, dice, and add to bowl. Mince garlic, tear basil, and add to the tomatoes. Pour olive oil over the mixture and stir.
Cover and allow to sit on the counter for 6-8 hours or refrigerate overnight.
Boil water, add pasta, and cook until al dente. Drain and add to serving bowl. Top with
The room temperature sauce. Top with your choice of cheese.
Recipe Serves 6
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.