Vegan Pasta al Pomodoro
Why this recipe works
- Fast weeknight cooking: The sauce simmers while the pasta cooks, keeping the whole dish ready in under 30 minutes.
- Simple ingredients, clear flavour: Passata, garlic, olive oil and basil create a focused tomato sauce without needing dairy or long cooking.
- Balanced tomato sharpness: A small amount of sugar softens the acidity of the passata while black pepper and basil keep the finish savoury and fresh.
- Easy sauce technique: Starchy pasta water helps the tomato and olive oil come together so the sauce coats the spaghetti evenly.
Get the most out of this recipe
Ingredient notes
- Use a good passata: Because the sauce is so simple, a smooth, well-balanced passata makes a noticeable difference to the final flavour.
- Slice the garlic thinly: Thin slices flavour the oil quickly and evenly, but they need gentle heat to avoid turning bitter.
- Fresh basil is best here: Add basil off the heat so it keeps its bright aroma rather than becoming dull in the simmering sauce.
Common mistakes
- Browning the garlic: Keep the heat low to medium and stop cooking the garlic once fragrant; browned garlic can dominate the tomato sauce.
- Taking the pasta too far: Drain the spaghetti while still al dente, as it finishes briefly in the sauce.
- Adding too much pasta water: Use the reserved water gradually so the sauce loosens and emulsifies without becoming watery.
Make-ahead tips
- Make the sauce in advance: The tomato sauce can be cooked ahead and refrigerated, then reheated gently before tossing with freshly cooked pasta.
- Best freshly tossed: For the best texture, cook the spaghetti just before serving so it stays springy and well coated.
- Reheating leftovers: Warm gently with a splash of water until piping hot throughout, then finish with a little olive oil if the pasta looks dry.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Add the spaghetti and cook until al dente, according to the packet timings.
- Meanwhile, warm 2 tbsp of the extra virgin olive oil in a saucepan over a low to medium heat. Thinly slice the garlic and cook for 30 to 60 seconds until fragrant but not coloured.
- Stir in the tomato passata, caster sugar, remaining 0.5 tsp fine sea salt, and black pepper. Simmer gently for 8 to 10 minutes, stirring occasionally, until slightly thickened and glossy.
- Reserve about 100 ml of the pasta cooking water, then drain the spaghetti. Add the spaghetti to the sauce with a splash of the reserved water and toss over a low heat for 1 minute until the sauce clings to the pasta.
- Take off the heat and tear in most of the fresh basil, stirring through. Serve straight away, finishing each portion with the remaining 1 tbsp extra virgin olive oil and the remaining basil.
Recipe notes
Tips
- Keep the garlic on a low heat and stir constantly so it turns fragrant without browning, as browned garlic can taste bitter.
- Use the reserved pasta water a little at a time; the starch helps the tomato passata emulsify with the olive oil for a silkier sauce.
- If cooking for anyone who is vulnerable to foodborne illness, cool leftovers quickly and reheat until piping hot throughout.
Substitutions
- Replace spaghetti with another dried pasta shape, using the same weight and cooking it until al dente.
- Replace fresh basil with a smaller amount of fresh oregano for a more peppery, herbal finish.
- Replace caster sugar with light brown sugar for a slightly rounder sweetness.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a saucepan over a low heat with a splash of water, stirring until piping hot; add a little extra olive oil just before serving if it looks dry.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Baked Mac and Cheese with Cheddar and Breadcrumbs
Baked macaroni in creamy cheddar sauce with breadcrumbs
Rigatoni all’Amatriciana (Rigatoni with Guanciale and Tomato)
Rigatoni with guanciale, tomato sauce and Pecorino Romano
Penne all’Arrabbiata (Spicy Tomato and Garlic Pasta)
Roman penne with spicy tomato sauce, garlic and Pecorino Romano
Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream with toasted walnuts
Gnocchi al Gorgonzola (Blue Cheese Gnocchi)
Potato gnocchi in a quick Gorgonzola and cream sauce
Pasta alla Buttera (Tuscan Tomato and Minced Beef Ragù Pasta)
Pasta with tomato and minced beef ragù and Pecorino
Katsudon (Breaded Pork Cutlet with Egg over Rice)
Breaded pork cutlet and lightly set egg over rice
Vegan Jackfruit Mole Tacos
Jackfruit tacos in ancho chilli mole-style sauce
Asado Feast (Grilled Beef Ribs and Pork Sausages with Chimichurri)
Grilled beef ribs and sausages with parsley chimichurri
Carne Asada with Grilled Nopales
Grilled skirt steak and nopales served in corn tortillas
Modern Vegetable Pajeon (Korean Spring Onion and Vegetable Pancake)
Crisp Korean vegetable pancake with soy vinegar dipping sauce
Mujaddara (Lentils and Rice with Caramelised Onions)
Lentils and rice topped with caramelised onions
Pasta alla Nerano Rossa (Courgette and Tomato Pasta)
Spaghetti with fried courgettes, tomato sauce, basil and Parmesan
Pasta alla Nerano Verde (Spaghetti with Courgette, Basil and Parmigiano)
Spaghetti in a smooth courgette, basil and Parmigiano sauce
Pasta al Pomodoro Fresco (Spaghetti with Fresh Tomato and Basil)
Spaghetti with fresh tomatoes, garlic, basil and parmesan
Pasta al Pomodoro Fresco e Basilico (Fresh Tomato and Basil Pasta)
Spaghetti with fresh tomato, garlic and basil
Pesto alla Genovese (Basil Pesto Pasta)
Spaghetti tossed with fresh basil pesto, pine nuts and Parmesan
Pasta al Pesto Genovese Tradizionale (Basil Pesto Pasta)
Spaghetti tossed with fresh basil pesto and Parmesan
You might also like
Giò Lụa (Vietnamese Steamed Pork Sausage in Banana Leaves)
Vietnamese steamed pork sausage wrapped in banana leaves
Pad Thai
Thai rice noodles stir-fried with tamarind, egg and peanuts
Gorditas de Nata (Griddled Cream Pastries)
Tender griddled pastries made with cream and lightly sweetened dough
Mazurek (Polish Easter Shortcrust Tart)
Polish shortcrust tart topped with caramel and toasted almonds
Risotto allo Champagne (Creamy Champagne Risotto with Parmesan)
Creamy Champagne risotto finished with Parmesan
Bánh Mì (Vietnamese Chicken Baguette Sandwich)
Chicken bánh mì with pickled carrot and daikon, pâté and herbs
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
