Vegan recipes

Recipe: Spaghetti alla Napoletana

Sometimes vegan cooking is so delightfully simple and so delicious at the same time. As a pasta lover, I love Napoletana sauce. I love a good tomato sauce; the simpler the better. If you use the right spices you really don’t need to add anything else.

Spaghetti with tomato sauce might seem a bit bland, but tomatoes are very good for your health. This is because they contain lycopene, which is believed to protect men against prostate cancer1, the skin from UV damage2 and lower your risk of heart attacks3. Besides lycopene, tomatoes contain many vitamins (C, E) and beta-carotene, all of which are believed to protect against cancer4. And there’s more good news: in his book The Anticancer Diet David Khayat writes that products made from fresh tomatoes often contain more lycopene than actual tomatoes. When they are turned into paste or sauce the lycopene is much more concentrated and can be better absorbed. Fantastic news if you don’t feel like making the sauce from scratch. I often buy bottles of strained tomatoes (passata) or canned tomatoes which I love – so much easier to cook with and, as it turns out, good for your health too!

This recipe is a classic pasta dish: spaghetti alla Napoletana. Very easy to make, entirely vegan and very healthy. It’s cheap and takes literally 20 minutes to make. Vegan food doesn’t need to be expensive or complicated!

Note: I love to use fresh, egg-free spelt spaghetti, which they sell here in the Netherlands. It’s denser and firmer than dried spaghetti and tastes much better.

cooked spaghetti

napoletana sauce
napoletana sauce

napoletana sauceSprinkling your spaghetti with some nutritional yeast is a great substitute for Parmesan cheese. I hope you love this recipe as much as I do!

Emmelyn x

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Recipe: Spaghetti alla Napoletana
Delicious vegan spaghetti Napoletana
Course Main Dish
Cuisine Italian, Vegan
Cook Time 30 mins
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Vegan
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Cook the spaghetti and set aside.
  2. Chop the garlic, onion and basil leaves.
  3. In a large pan or wok heat some olive oil (medium heat) and add the garlic and onion. Cook until soft.
  4. Add the tomato paste and cook with the garlic and onion for a minute or two.
  5. Add the canned tomatoes and a splash of balsamic vinegar.
  6. Add the dried herbs and stir through. Let the sauce cook for a few minutes.
  7. Add the chopped basil leaves. Stir through.
  8. Finally, add the spaghetti to the pan and stir through the sauce. Reheat it for a few more minutes.
Recipe Notes

I always serve this spaghetti with some fresh basil leaves on top, nutritional yeast and pepper & salt. I am a huge salt-lover so I rarely cook with salt. I like to add it directly to my plate to fully enjoy the salty taste.

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