Spaghetti al Pomodoro con Polpette Vegane

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) spaghetti
12 to 16 vegan meatballs
2 tbsp (30 ml) olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz (800 g)) crushed tomatoes
1 tsp (5 ml) dried oregano
Salt to taste
Black pepper to taste
Pinch of sugar (optional)
Fresh basil leaves, torn
Vegan grated Parmesan (optional)

Show original ingredient measurements

12 oz (340 g) spaghetti
12 to 16 vegan meatballs
2 tbsp (30 ml) olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
1 tsp dried oregano
Salt to taste
Black pepper to taste
Pinch of sugar (optional)
Fresh basil leaves, torn
Vegan grated Parmesan (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook the spaghetti in salted boiling water according to package directions until al dente; drain and reserve 1 cup (240 ml) pasta water.
2. Meanwhile, heat 1 tbsp (15 ml) olive oil in a large skillet and brown the vegan meatballs on all sides (about 5–7 minutes); remove and set aside.
3. In the same skillet, add remaining olive oil, sauté onion until translucent, then add garlic and cook 30 seconds.
4. Add crushed tomatoes, oregano, salt, pepper, and a pinch of sugar; simmer 10–12 minutes to develop flavor.
5. Return meatballs to the sauce and simmer 5–7 minutes until heated through; loosen sauce with reserved pasta water if needed.
6. Toss spaghetti with sauce or serve pasta topped with sauce and meatballs; garnish with fresh basil and vegan Parmesan if using.

1. Cook the spaghetti in salted boiling water according to package directions until al dente; drain and reserve 1 cup pasta water.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet and brown the vegan meatballs on all sides (about 5–7 minutes); remove and set aside.
3. In the same skillet, add remaining olive oil, sauté onion until translucent, then add garlic and cook 30 seconds.
4. Add crushed tomatoes, oregano, salt, pepper, and a pinch of sugar; simmer 10–12 minutes to develop flavor.
5. Return meatballs to the sauce and simmer 5–7 minutes until heated through; loosen sauce with reserved pasta water if needed.
6. Toss spaghetti with sauce or serve pasta topped with sauce and meatballs; garnish with fresh basil and vegan Parmesan if using.