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.”


Kosher salt

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.   

For more delicious recipes from Eva Longoria, check out "Eva's Kitchen: Cooking with Love for Family and Friends."