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Tomato Noodles

Spaghetti with Tomato Sauce

Noodles Tomato

Spaghetti with vegetables and a simple but tasty herb-flavored tomato sauce. A very satisfying meal in itself.

Vegetarian Quick and Easy Cooking

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Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian

½  cup(s) small florets of broccoli
8  baby corns cut into fingers
1  pack spaghetti pasta
2  tablespoon(s) olive oil
1  tablespoon(s) finely chopped garlic
1  stalk celery with leaves chopped
1  dry red chilli(es)
1  medium onion(s) chopped
1  carrot(s) diced
2  sprig(s) parsley chopped
4  basil leaves torn
2  cup(s) tomato puree
salt to taste and oregano leaves to garnish

  1. Blanch the broccoli and baby corn in boiling salted water for about 5 minutes. Simultaneously, cook the spaghetti in another pan of boiling salted water for about 5 minutes or till tender but firm. Drain, refresh in cold water and drain again.
  2. Heat the olive oil in a wok. Add the garlic, celery and dry red chilli. Fry briefly till soft. Add the onions, carrots and parsley. Continue stir-frying on medium heat for about 3  minutes.
  3. Add the torn basil leaves and tomato puree. Simmer on low heat for about 2  minute(s) or till the sauce thickens. If the gravy is too dry, do not add water, instead add some olive oil. Mix in the spaghetti and broccoli. Stir till they are well-coated and remove from heat. Add salt to taste and garnish with oregano.


  • Olive oil gives the tomato sauce an authentic Italian taste. However, any cooking oil can be used in place of olive oil.
  • It is important to refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. This will help separate them out.

Serve hot topped with: grated parmesan cheese

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