Eggless Vegan Pasta Pomodoro
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 12 oz dry spaghetti or linguine
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!