If there is anything better than summer tomatoes, I don't know about it. Here, they are treated with simplicity: splashed with olive oil, balsamic vinegar and garlic, then left uncooked to draw out their flavor and sweetness. Quinoa pasta shifts the recipe from side dish to main dish.


  • 2 cloves garlic, minced
  • 4 cups chopped tomatoes
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 12 oz quinoa spaghetti pasta
  • 2/3 cup packed fresh basil leaves, thinly sliced
  • 2 tbsp toasted pine nuts (optional)


1. In a medium bowl, combine garlic, tomatoes, salt, pepper, oil and vinegar. Let stand for at least 10 minutes to blend the flavors.

2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup pasta water. Return pasta to pot.

3. To the pasta, add tomato mixture and the reserved pasta water. Cook over medium-low heat for 1 minute, tossing to combine. Serve sprinkled with basil and pine nuts (if using).

Makes 4 servings. Quinoa pastas are available in health food stores and in the health food section of well-stocked supermarkets. If you can't find quinoa spaghetti, use multigrain or whole wheat spaghetti.

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Submitted 2/27/13.
Source: 5 Easy Steps to Healthy Cooking
Submitted By: b smith

Quinoa Spaghetti al Pomodoro