Recipe of the Day: Tomato-Basil Spaghetti
Looking for a healthy recipe to take to your Labor Day pot-luck? Try Eva Longoria's Tomato-Basil Spaghetti dish from her cookbook, "Eva's Kitchen: Cooking with Love for Family and Friends.”
1 pound dried spaghetti or other long pasta
1 tablespoon olive oil
1/2 small yellow or white onion, chopped
4 garlic cloves, minced
2 bunches of fresh basil, leaves chopped
Ground black pepper to taste
1 14.5-ounce can whole tomatoes with juice
1 8-ounce can tomato sauce
1/4 cup grated vegan Parmesan cheese (about 1 ounce), or to taste, for serving
1 teaspoon dried red pepper flakes or to taste, for serving
Bring a large pot of salted water to a boil. Cook the spaghetti to al dente, about 8 minutes or according to package directions.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion, garlic, half of the basil, and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for 4 minutes. Season with salt and pepper to taste.
Drain the pasta and place it in a large serving bowl. Pour over the sauce and add all but a handful of the basil. Toss until the pasta is well coated with sauce. Top with the remaining chopped basil, grated vegan Parmesan cheese, and dried red pepper flakes. Serve.