Pasta Pomodoro


  • 2 28-oz. cans tomato puree
  • 2 onion, chopped
  • 1/4 c. olive oil
  • 4 cloves garlic, minced
  • 2 tsp. salt
  • 2 Tbsp. lemon juice
  • 1 Tbsp. basil
  • 1 Tbsp. oregano
  • 1 cinnamon stick, opt.
  • 2 Tbsp. vegan butter
  • 3 Tbsp. vegan parmesan cheese


  1. Sauté onion in olive oil until onions are translucent. Add garlic, basil and oregano and sauté. 
  2. Add salt, cinnamon sticks, lemon juice and tomato puree. Simmer for about 20 minutes.
  3. Remove cinnamon stick and pour sauce into blender. Blend until smooth.
  4. Return to pan and stir in vegan margarine and parmesan. Stir and cook over medium heat until hot.
  5. Serve over cooked spaghetti and sprinkle with vegan parmesan. Garnish with fresh basil.
Browse Cook(s): Mark Anthony
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.