Eosinophilic Esophagitis Friendly Vegan Spaghetti Marinara

Total time40 min

Prep time10 min

Cook time30 min

Eosinophilic Esophagitis Friendly Vegan Spaghetti Marinara

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Ingredients

4 servings

12 oz dry spaghetti
Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz Gluten Free Spaghetti - 12oz - Good & Gather™Organic Gluten Free Brown Rice Spaghetti, 12 oz Ronzoni Gluten Free Spaghetti 12 Oz
La Molisana Gluten Free Bronze Die Brown Corn Rice Quinoa Spaghetti N.15, 12 Oz
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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)
Omit this
This ingredient likely doesn’t work for the diet.

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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