Ingredients
Scale
- 400g (14 oz) of spaghetti (or any preferred pasta)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- Lemon zest and juice (optional for brightness)
- Fresh parsley for garnish
Instructions
- Begin by boiling a large pot of salted water. Cook the pasta until al dente according to package instructions. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil. Add minced garlic and red pepper flakes, sautéing until fragrant—about 1 minute. Toss in the cherry tomatoes and red onion, cooking until the tomatoes soften and the onions become translucent, about 3-4 minutes.
- Add the cooked pasta to the skillet. Mix well to coat the noodles with the flavorful vegetable mixture. If the sauce appears dry, add a splash of the reserved pasta water to loosen it up. Stir in the chopped basil, lemon zest, and lemon juice for an extra citrusy kick.
- Season with salt and black pepper to taste. Garnish with fresh parsley. Serve immediately for the best flavor and texture.
Notes
- Feel free to add grilled tofu or chickpeas for extra protein.
- Adjust the amount of red pepper flakes for spiciness preference.
- Lemon juice enhances brightness but can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 plate (about 150g)
- Calories: 430 kcal Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg