Vegan Fresh Tomatoes Spaghetti

created on Thursday, January 25, 2018

This is a very easy, yet delicious vegan pasta! This recipe got inspired when I only had few things in the fridge. It is a perfect dinner for when you don’t want to deal with hassles of preparing ingredients, and still give an awesome outcome.

Serving: 2
Prep time : 25 mins


175g. Spaghetti
3-4 cloves Garlic
4 medium Tomatoes
12-16 Basil leaves
2 1/2 tbsp Olive oil
1 1/4 tbsp Coarse salt (or 2 tbsp of Kosher salt)


  1. Put 1.5 liter of water to boil.
  2. Put 1 1/4 tbsp of coarse salt and 1/2 tbsp f olive oil, when the water is boiling.
  3. Put spaghetti and cook the pasta following the packet instruction. (Give a stir half way through the cooking time to prevent the pasta sticking together.)
  4. Mean while, mince the garlics.
  5. Cut the tomatoes in to pieces as following.
  6. When the spaghetti is cooked, keep 1/4 cup of pasta water and drain the remaining.
  7. Set the frying pan to the medium heat and put 2 tbsp of olive oil.
  8. When the oil starts to get warm, set the pan to low heat. Put minced garlic and stir until golden brown.
  9. Put tomatoes and cook until the tomatoes juice starts to mix with the oil.
  10. Put spaghetti and follow quickly with pasta water. Stir until all the ingredients are mixed.
  11. Put basil leaves and let it simmer until the tomatoes are cooked. Give a stir and serve.

Make sure to put the pan at low heat after the pan is warm or else the oil will splatter.