Spaghetti Alla Marinara Vegan
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This Vegan Spahetti Marinara is everything you need to satisfy the cravings of a big pasta loving family. The tang and juiciness of the tomatoes, the garlicky notes and that kick that comes only from a generous dose of extra virgin olive oil .
The sauce takes a long time to cook. But it is worth all the patience. One can cook a large batch and refrigerate it for up-to 10 days in a sterile jar.
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Ingredients
- 300 gm Spaghetti
- 200 gm ripe tomatoes
- 1 medium white/yellow onion
- 2-3 garlic cloves
- Salt
- 3 1/2 tbsp Olive oil
- Fresh herbs Parsley or Italian Basil
- Paprika optional but gives a nice kick to the sauce
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Instructions
- Put the tomatoes in boiling water for 5 mins. Switch off flame but let the tomatoes sit in hot water for 10 mins.
- Remove the skins and tear up the tomatoes using your hands. Transfer to a saucepan.
- Roughly chop the onion and add to the saucepan. Peel and crush garlic . Add to the saucepan.
- Add 3 tbsp olive oil, Salt and paprika along with 1 cup hot water. Place the saucepan on a low flame and let it simmer for 20 mins.
- Use a heavy spoon to crush the ingredients against the sides of the saucepan.
- Let it simmer for another 20-25 mins. Remove and keep aside.
- Boil about 3 liters of water in a deep saucepan.
- Once it starts to bubble, add salt and let it come to a rolling boil. Add the spaghetti .
- Once the spaghetti is cooked aldente, strain it using a metal collander. But do preserve a cupful of the pasta water if needed later for thinning the sauce.
- Heat the remaining olive oil in a skillet. (Add a crushed garlic for extra flavor)
- Add the pasta and give it a gentle toss to coat the strands with olive oil .
- Add a cupful of the marinara sauce and a little pasta water to the Spaghetti.
- Toss together and cook for 2 mins.
- Garnish with fresh herbs just before serving.
Notes
- Giving a good shake to the pasta after straining prevents the pasta from sticking to each other.
- But in case it has become a little softer than intended, add some olive oil and toss it to prevent stickiness.
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Simple, yummy n awesome