Our Spaghetti Pomodoro recipe will give you newfound respect for an old Italian classic. The sauce is a light and fresh combination of vegetable broth, Roma tomatoes, onions, garlic, basil and pepper. It can be whipped up while the pasta is boiling and the entire meal can be on your dinner table in just 30 minutes. A perfect, healthful weekday meal to enjoy with the family.
1 (16-ounce) package whole wheat (or brown rice) spaghetti
2 cups Roma tomatoes, diced
1 1/2 cups vegetable broth, no salt added
4 cloves garlic, minced
1/2 onion, chopped
2 tablespoons fresh basil, chopped
2 tablespoons balsamic vinegar
Crushed red pepper to taste
Freshly ground black pepper to taste
Boil a large pot of water and cook spaghetti according to the instructions on the package.
Meanwhile, heat a deep skillet over medium-high heat and saute onions and garlic until lightly brown and translucent, adding a drop of vegetable broth if sticking occurs.
Add tomatoes, broth and vinegar and simmer for about 8 minutes.
Stir in basil, crushed red pepper, and freshly ground black pepper, then add cooked pasta and toss to coat.
Continue simmering for another 5 minutes, then serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.