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.