- 8 oz spaghetti (225 g), gluten-free if needed, I used whole wheat pasta
- 1 onion, julienned
- 4 cloves of garlic, sliced
- 8 oz cherry tomatoes (225 g), cut in halves
- 1 handful of fresh basil leaves
- 1–2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp red pepper flakes (optional)
- 2 and 3/4 cups water or vegetable stock (700 ml)
- Combine all the ingredients in a large skillet or frying pan. I used a 12-inch cast iron skillet (30 cm). If the only thing you have on hand is a large pot, just use it, or anything you normally use to cook spaghetti.
- Bring to a boil and cook over medium-high heat for about 15 minutes or until the pasta is cooked, stirring frequently. If you use regular pasta, it will be ready in about 10 minutes.
- Serve immediately or keep leftovers in the fridge in an airtight container for about 4-5 days.
- Nutritional info has been calculated by using 1 tbsp of oil and water instead of vegetable stock.
- Recipe inspired by Martha Stewart.
- Serving Size: 1/4 of the recipe
- Calories: 255
- Sugar: 2.5 g
- Sodium: 594 mg
- Fat: 4.4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 48.6 g
- Fiber: 1.4 g
- Protein: 9.5 g