Are you looking for an easy and quick lunch or dinner recipe? Try this vegetarian tomato-garlic spaghetti, it is a dish that the whole family will like. Enjoy!
Serves: 4 people
- 500 g dried spaghetti
- 1 x 400 g tin of diced tomatoes
- 5 cloves of garlic
- 100 g Mozzarella cheese
- 3 tbsp Olive oil
- Parsley leaves
- Himalayan salt
- Homemade Seasoning
- Black pepper
- Italian herbs
- Chilli flakes
Bring a large saucepan of salted water to a boil. Add pasta and cook until al dente.
Peel the garlic cloves and finely chop them.
Finely chop the parsley leaves.
Grate mozzarella cheese and put it aside.
Put a large saucepan on medium heat and add 3 tbsp of olive oil.
Add the garlic and give it a stir. When the garlic begins to brown slightly, add canned tomatoes. Turn the heat up high and stir for 2 minutes.
Add chopped parsley leaves, Himalayan salt, black pepper, homemade seasoning, chilli flakes, and Italian herbs per your taste.
Drain the spaghetti, reserving 50 ml of cooking water, then transfer it to the pan with the sauce and stir slowly until all combined. If needed, add pasta cooking water to loosen the sauce. Cook for 2-3 minutes.
When done, remove the saucepan from the heat and add Mozzarella cheese. Stir it slowly until the cheese melts and it is all combined.
- Use basil leaves instead of parsley leaves.
- You can use 400 g of fresh tomatoes instead of canned. However, you will have to cook the sauce a bit longer.
- Leftover spaghetti can stay in the fridge for up to 3 days.
Try this vegetarian tomato-garlic spaghetti, and don’t forget to share it with your friends!
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.