Go Back

Spaghetti Pomodoro for One

vegan, egg-free, dairy-free, gf option
Makes one large bowl of spaghetti, enough just for you.
Servings 1


  • 125 g spaghetti, gf if needed
  • 1 tbsp olive oil + more to serve
  • 1 tbsp vegan butter
  • 1/2 brown onion, finely chopped
  • 1 large garlic clove, minced
  • small pinch chilli flakes (optional)
  • 1 x 400g can of good quality whole tomatoes
  • 1 pinch sugar
  • fine sea salt to taste
  • squeeze of lemon or a dash of red wine vinegar/balsamic
  • a handful of torn basil leaves
  • fresh black pepper
  • flaky sea salt/vegan parmesan to serve


  • In a small-medium pot, melt the olive oil and butter over a low heat, then add the onion, garlic and chilli flakes. Cook until the onion is softened and sweet - about 5 minutes or so. Pour in the whole tomatoes and their juice, crushing them with your wooden spoon as you add them to the pot. Sprinkle in the sugar, a good pinch of salt and the lemon or vinegar. Give it a stir. Let it simmer on a low heat for 5-10 minutes until reduced and thick. Take off the heat and blitz it with a hand blender until smooth (or leave it chunky if you'd prefer!). Pop a lid on it to keep warm.
  • Meanwhile, bring a large pot of water to the boil, salt it well until it's salty like the sea. Cook your spaghetti until al dente, a couple of minutes less than the packet says (it should have a bite to it). When your pasta is almost ready, pour the sauce into a large serving bowl. Once al dente, scoop the spaghetti out with tongs or a spaghetti ladle and throw it into your bowl of Pomodoro sauce along with the basil leaves and a splash of the pasta cooking water, give it a good toss until it's silky and coated, adding more pasta water if needed. Drizzle with olive oil, crack over some pepper and sprinkle on a little flaky salt or vegan parmesan. Eat.
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Pasta