Naked Spaghetti al Pomodoro with Basil Ribbon

A simple, antioxidant-rich pasta that supports gut health, cardiovascular balance,
and metabolic clarity through ripe tomatoes, basil, fiber-rich grains, and naturally cleansing plant compounds.

Naked Spaghetti al Pomodoro with Basil Ribbon | Naked Food Magazine

A pure Italian spaghetti al pomodoro made with real tomatoes, basil, garlic, and no oil. Bright, fresh, and deeply nourishing — a Naked Food classic for natural vitality and digestive ease.

---

Naked Spaghetti al Pomodoro with Basil Ribbon

Recipe by: The Naked Food Chefs

Yield: 2 servings

Ingredients (organic, non-GMO)

Sauce

• 3 cups ripe tomatoes, chopped (Roma or cherry)

• 2 garlic cloves, minced

• 1 small shallot, finely diced (optional)

• 1 tbsp tomato paste (optional, no additives)

• 6–8 basil leaves, torn

• Pinch mineral-rich salt substitute (optional)

• Fresh cracked pepper

• Splash of warm water as needed

Pasta

• 200 g (7 oz) whole-grain or legume spaghetti

Garnish

• Fresh basil leaves

• Cherry tomatoes, halved

• Nutritional yeast (optional)

Method

1. Warm a saucepan on low heat; add garlic and shallot with a splash of water, sauté until fragrant.

2. Add tomatoes, tomato paste, pepper, and optional salt substitute.

3. Simmer 12–15 minutes until thick and glossy. Add water if needed to loosen.

4. Stir in torn basil just before turning off the heat.

5. Cook pasta until al dente; reserve ¼ cup cooking water.

6. Toss pasta in warm sauce, adding cooking water to coat silkily — no oil needed.

7. Plate in a swirl, top with basil, cherry tomatoes, and optional nutritional yeast.

Chef Notes

• Pulse fresh tomatoes in a blender for a smoother sauce.

• Swap basil for a chiffonade of arugula or parsley.

• Add roasted red peppers for deeper sweetness.

• For gut-friendly richness, add blended steamed zucchini to sauce base.

• If you're in a hurry, use jarred organic pomodoro with no oil, no sugar.

---