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.
