Ingredients
Scale
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup parsley, chopped
- 1/2 cup grated Parmesan cheese (optional)
Feel free to substitute vegetable broth with chicken broth for a deeper flavor or add a splash of red wine for a touch of indulgence. If you’re vegan, nutritional yeast can replace Parmesan cheese, offering a savory alternative.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. This step always reminds me of Mama Lou’s gentle patience as she taught us to cook, ever so mindful of not rushing the process.
- Add the minced garlic and red pepper flakes, stirring for another minute until fragrant.
- Add the crushed tomatoes, vegetable broth, salt, and black pepper. Stir to combine, bringing the mixture to a gentle boil.
- Once boiling, add the spaghetti, ensuring it is fully submerged in the liquid. Cover the pot with a lid and reduce the heat to a simmer. Let it cook for 10-12 minutes, stirring occasionally to prevent sticking. Ouma and I would often peek under the lid, eager to see the transformation happening beneath.
- Once the pasta is al dente, remove the pot from heat. Stir in the fresh basil and parsley, allowing the residual heat to meld the flavors together.
- If desired, sprinkle with Parmesan cheese before serving. I often recall Mama Lou’s slight grin as she added cheese, declaring it “the crown of the dish.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International