Eosinophilic Esophagitis Friendly Vegan Pasta Pomodoro
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Learn more →Ingredients
4 servings
- 12 oz dry spaghetti or linguine
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 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)
Can be omittedvegan parmesan
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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