Ingredients
Scale
- 400g of high-quality spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (400g) crushed tomatoes
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
- Salt and black pepper to taste
- Optional: Vegan Parmesan or nutritional yeast for extra flavor
Instructions
- Begin by boiling a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente. Reserve about half a cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant and slightly golden—about 1 minute. Pour in the crushed tomatoes and stir well. Add dried oregano, salt, and pepper to taste. Let simmer for 10-15 minutes to develop flavors.
- Add the cooked spaghetti to the skillet with the sauce. Toss to combine, adding a splash of reserved pasta water to achieve desired consistency. Optional: stir in vegan Parmesan or nutritional yeast. Garnish with fresh basil leaves before serving.
Notes
- Use high-quality ingredients for best flavor.
- If you like it spicier, add more red pepper flakes or chopped fresh chili.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat gently on stovetop or microwave, adding extra olive oil or pasta water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg