Pasta (spaghetti or linguine): 70g (dry), Tomatoes (canned, diced): 200g (1 cup), Onion: 50g (1/2 small, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 250ml (1 cup), Olive oil: 10ml (2 tsp), Fresh basil: 10g (10 leaves, chopped), Parmesan cheese: 15g (1 tbsp, grated), Red pepper flakes: 1g (1/4 tsp, optional), Salt: to taste, Black pepper: to taste
1. In a large pot, combine 70g pasta (broken in half if using long pasta), 200g diced tomatoes, 50g diced onion, 6g minced garlic, 250ml vegetable broth, 10ml olive oil, 1g red pepper flakes (if using), salt, and pepper. 2. Bring to a boil, then reduce heat to medium-low. 3. Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed. 4. Remove from heat and stir in half of the basil. 5. Let stand for 5 minutes to allow the sauce to thicken. 6. Serve topped with 15g grated Parmesan and remaining basil.
