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Spaghetti Pomodoro

A light and fresh combination of plant-based ingredients come together to create a perfect, healthful weekday meal.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Print Recipe


  • 16-ounces spaghetti, uncooked
  • 1/2 cup onion, chopped
  • 4 tsp garlic, fresh, minced
  • 2 cups tomato, diced
  • 1 1/2 cup vegetable broth, low-sodium
  • 2 tbsp balsamic vinegar
  • 2 tbsp basil, fresh, chopped
  • Red pepper flakes, to taste
  • Black pepper, freshly ground, to taste


  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, red pepper flakes, and black pepper, then add cooked pasta and toss to coat.
  5. Continue simmering for another 5 minutes, then serve.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.