Spaghetti with basil and tomato sauce

Name: Spaghetti with basil and tomato sauce
Ingredients: 200 g spaghetti; 1 red bell pepper; 1 green bell pepper; 1 small celery; 2 medium zucchinis; a few green onion stalks; 1 white onion; 1 medium carrot; a few garlic cloves; olive oil; tomato juice from a few tomatoes (300-400 g); fresh basil; Parmesan or any cheese you have; 1 bunch of fresh parsley.

Diverse - Spaghetti with basil and tomato sauce by Felicia O. - Recipia

Spaghetti with basil and tomato sauce - a simple and delicious recipe for a quick and tasty dinner Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes Number of servings: 4 If you're looking for a quick pasta recipe that will impress, spaghetti with basil and tomato sauce is the perfect choice. This recipe combines the fresh flavors of vegetables with the intense taste of tomato sauce, offering a dish that is light yet full of flavor. Necessary ingredients: - 200 g spaghetti - 1 red bell pepper - 1 green bell pepper - 1 small celery - 2 medium zucchini - A few green onion stalks - 1 white onion - 1 medium carrot - A few cloves of garlic - Olive oil - Tomato juice from a few tomatoes (300-400 g) - Fresh basil (about 10 leaves) - Parmesan or any cheese you have on hand - 1 bunch of fresh parsley Step by step for a perfect result: 1. Boil the pasta: Start by bringing 2 liters of water to a boil in a large pot. Add a teaspoon of salt and a tablespoon of olive oil to prevent the pasta from sticking. Once the water is boiling, add the spaghetti and let it boil on low heat according to the package instructions, usually between 8-10 minutes, until al dente. 2. Prepare the vegetables: Meanwhile, wash and chop all the vegetables. The red and green bell peppers will be diced, the celery will be sliced thinly, and the zucchini can be cut into slices or cubes, depending on your preference. The white onion and green onion will be finely chopped, and the carrot will be grated on a large grater. The garlic will be crushed or finely chopped. 3. Sauté the vegetables: In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the white onion and sauté for 2-3 minutes until it becomes translucent. Then add the carrot and celery, letting them cook for another 3-4 minutes. Continue with the zucchini and bell peppers, sautéing everything for another 5 minutes until the vegetables are slightly soft but still retain their texture. 4. Add the tomato sauce: Pour the tomato juice over the vegetables and mix well. Let the sauce simmer for 5-7 minutes until it thickens slightly. Add the crushed garlic, salt, and pepper to taste, as well as the finely chopped basil leaves. 5. Combine pasta with sauce: When the spaghetti is cooked, drain it and add it to the skillet over the tomato sauce and vegetables. Mix well to combine the flavors and coat the pasta evenly with the sauce. 6. Serving: Serve the spaghetti hot, sprinkled with grated Parmesan or cheese, garnished with chopped fresh parsley and a few fresh basil leaves. You can also add a drizzle of olive oil for extra flavor. Practical tips: - You can vary the vegetables according to the season or your preferences. For example, you can add mushrooms, eggplant, or spinach for a variety of flavors. - If you want a richer sauce, you can add a bit of tomato puree or tomato paste for a creamier texture. - This recipe is easily adaptable for vegans by omitting the Parmesan and using a plant-based substitute. This recipe for spaghetti with basil and tomato sauce will bring a touch of sunshine to your plate and is perfect for a quick yet tasty dinner. Enjoy every bite and savor the fresh flavors!