Spaghetti Pomodoro

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
  • PREP TIME 15
  • COOK TIME 15
  • Serves 4


  1. Boil a large pot of water and cook spaghetti according to the instructions on the package.
  2. 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.
  3. Add tomatoes, broth and vinegar and simmer for about 8 minutes.
  4. Stir in basil, crushed red pepper, and freshly ground black pepper, then add cooked pasta and toss to coat.
  5. Continue simmering for another 5 minutes, then serve.