Low Sugar Vegan Pasta Pomodoro

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

12 oz dry spaghetti or linguine
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
See all
1 tbsp kosher salt, for pasta water
¼ cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) whole peeled san marzano tomatoes
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp kosher salt, for the sauce
½ cup fresh basil leaves, torn

For serving

2 tbsp vegan parmesan, for serving (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the spaghetti and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Reserve 1 cup of pasta cooking water before draining, then drain the pasta through a colander.
2
While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely — the garlic can go from golden to burnt quickly.

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