Eosinophilic Esophagitis Friendly Vegan Spaghetti Marinara
Total time40 min
Prep time10 min
Cook time30 min
4.5(24)
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Learn more →Ingredients
4 servings
- 12 oz dry spaghetti
- 1 tsp salt, plus more for pasta water
For the sauce
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¼ cup dry red wine
- 1 can (28 oz) whole peeled tomatoes
- 1 tsp dried oregano
- ½ tsp sugar
- ¼ tsp black pepper
- ½ cup fresh basil leaves, torn
For serving
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty.
- 2
Heat the olive oil in a large skillet or saucepan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the garlic can brown quickly.
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