Vegan Tomato Basil Pasta
This Vegan Tomato Basil Pasta Recipe is fresh, simple, and full of classic Italian flavor. Tender pasta is tossed in a rich tomato sauce made with garlic, olive oil, and juicy tomatoes, then finished with plenty of fresh basil for a bright, comforting dinner that comes together in just 30 minutes.
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Servings: 4
Equipment
- Large skillet or saucepan
- Colander
- Chef's Knife
- Tongs
Ingredients
- 12 ounces spaghetti linguine, or penne
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves thinly sliced or minced
- 28 ounces crushed tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon granulated sugar optional
- ½ cup fresh basil leaves roughly torn
- ¼ cup reserved pasta water as needed
- 2 tablespoons vegan Parmesan optional
- Extra fresh basil for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and gently cook for 1–2 minutes, stirring frequently, until fragrant. Keep the heat moderate so the garlic does not brown or become bitter.
- Stir in the tomato paste and cook for about 1 minute, allowing it to deepen in color and develop a richer flavor.
- Pour in the crushed tomatoes and add the salt, black pepper, Italian seasoning, and red pepper flakes if using. Stir well and bring the sauce to a gentle simmer.
- Let the tomato sauce cook uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly and the flavors come together. If the tomatoes taste particularly acidic, stir in the optional sugar.
- Tear or roughly chop half of the fresh basil and stir it into the sauce during the final 2 minutes of cooking. Reserve the remaining basil for serving.
- Add the drained pasta directly to the skillet and toss well to coat every strand or piece with the tomato sauce.
- Add a splash of reserved pasta water if the sauce seems too thick. Toss for another minute until the sauce becomes glossy and clings to the pasta.
- Taste and adjust the seasoning with additional salt, black pepper, or red pepper flakes as needed.
- Divide the pasta between bowls and top with the remaining fresh basil and vegan Parmesan, if using. Finish with a small drizzle of extra-virgin olive oil and serve immediately.
Notes
- Use fresh basil: Fresh basil is the key to the bright, aromatic flavor of this pasta. Add some to the sauce and save plenty for finishing the dish.
- Don't burn the garlic: Cooking the garlic gently in olive oil helps release its flavor without making it bitter. Keep the heat on medium-low rather than high.
- Choose good tomatoes: Since tomatoes are the main ingredient, high-quality canned crushed tomatoes make a noticeable difference in the finished sauce.
- Balance the acidity: Depending on the tomatoes, a small amount of sugar can help balance sharp acidity. You can also add an extra drizzle of olive oil for a rounder flavor.
- Reserve pasta water: The starchy water helps thin the sauce while allowing it to cling beautifully to the pasta.
- Add vegetables: Sautéed zucchini, mushrooms, spinach, bell peppers, or roasted cherry tomatoes can easily be added for a more substantial meal.
- Make it gluten-free: Use your favorite gluten-free pasta and check the labels of any packaged toppings.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water.
- Make ahead: The tomato basil sauce can be made up to 3 days ahead. Refrigerate it in an airtight container and toss with freshly cooked pasta when ready to serve.