Jackfruit Stew

(Vegan Beef Stew)

30 min Chickpea Curry


Cajun Jackfruit Sliders


Spaghetti w/Tomato-Basil Sauce

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  • Recipe Information

  • Nutrition Information

Serves: 6


  • 4 quarts water

  • 1 Tbsp. plus 1½ tsp. salt, divided

  • 1 lb. spaghetti

  • 4 Tbsp. extra-virgin olive oil, divided

  • 3 cloves garlic, minced

  • ¼ tsp. red pepper flakes

  • 1 can (28 oz.) whole tomatoes

  • ½ tsp. ground black pepper

  • 2 sprigs fresh basil, divided

  • 1 cup grated Romano cheese

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  • Step 1

    In a large stock pot over high heat; bring water to a rapid boil. Stir in 1 tablespoon salt, add pasta, and cook about 9–10 minutes, or until just tender. Drain and toss with 1 tablespoon of oil.

  • Step 2

    Pulse tomatoes with their juice in a blender until just smooth, about 5 times.

  • Step 3

    In a large saucepan over medium-high heat, heat the remaining 3 tablespoons of oil for 30 seconds. Add garlic and red pepper flakes; cook, stirring constantly, for 30 seconds, or until fragrant. Stir in tomatoes and salt; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally for 20 minutes. Add 1 sprig of basil; cook 5 more minutes.

  • Step 4

    Toss cooked and drained pasta with sauce; serve with remaining basil leaves and cheese.

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