Vegan Tomato, Onion, and Garlic Pasta

Ingredients

• Whole wheat pasta

  dry

  8 oz or 227g

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  4 cloves, minced or 12g

• Cherry tomatoes

  red, raw

  4 cup cherry tomatoes or 596g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Basil

  4 tbsp, chopped or 11g

• Parsley

  raw

  4 tbsp or 15g

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente; reserve 1/2 cup of the cooking water, then drain.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring, until softened and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the cherry tomatoes, salt, black pepper, and red pepper flakes. Cook, stirring and lightly smashing some tomatoes, until they burst and form a saucy mixture, 6–8 minutes.
5. Add the drained pasta to the skillet and toss to coat, loosening with splashes of reserved pasta water until the sauce is glossy and clings to the noodles.
6. Remove from the heat. Stir in the chopped basil and parsley, taste, and adjust seasoning as needed. Serve immediately.