Mediterranean Diet Friendly Vegan Spaghetti Marinara

Total time40 min

Prep time10 min

Cook time30 min

Mediterranean Diet Friendly Vegan Spaghetti Marinara

About Fig

Fig 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
Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz Organic Gluten Free Brown Rice Spaghetti, 12 oz
See all
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
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
¼ tsp black pepper
½ cup fresh basil leaves, torn

For serving

vegan parmesan, for serving (optional)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!