Italian Basil Pasta

Do you love the smell of fresh basil just as much as I do? In my opinion, there’s almost nothing better than walking into the kitchen and be welcomed by a pleasant basil scent. (Except the smell of coffee maybe …). So last time in the supermarket I walked by these fresh basil pots and just had to grab one. And because I’m a food blogger, of course I documented what I made out of it for you guys: a fresh Italian basil pasta with dried tomatoes. For me dried tomatoes and basil are somehow the epitome of Italy (and red wine) and on a dark winter’s day I really felt like it wouldn’t be a bad idea to daydream myself to Italy right now by creating this lovely dish. It’s a really quickly made one again and the icing on the cake: it’s vegan too!

Italian Basil Pasta

You need (2 servings)

  • about 280g of spaghetti (you probably know best which portion is sufficient for you, because that differs according to my experience in pasta always pretty much from person to person)
  • Half bunch of basil leaves
  • 50g of dried tomatoes (I prefer dried tomatoes that are not in oil, but you do you)
  • a little olive oil
  • 3 cloves of garlic
  • 1 red onion
  • chilli flakes
  • oregano
  • salt
  • pepper

Preparation (about 15 minutes)

  • Cook the spaghetti according to the package instructions.
  • Wash the basil and tear out leaves.
  • Dice onions and dried tomatoes.
  • Peel garlic cloves and cut into small pieces as well.
  • Put about 1 teaspoon of olive oil in a pan and let it heat up.
  • Fry the onions and garlic.
  • Now give the al dente cooked spaghetti in the pan.
  • Pan briefly in the pan, then add basil and dried tomatoes.
  • Now season with chili, salt, pepper and oregano.

If the spaghetti are too dry for you, you can add some olive oil. If you’d like something a little more tomato-y, I recommend either chopped tomatoes from the tin or simply fresh cherry tomatoes. Just put them in the pan and mix with the spaghetti.

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