Summer Pasta with Tomatoes


  • 1 package of spaghetti 

for the sauce

  • 1 onion
  • Half a teaspoon of extra-virgin olive oil
  • 1 bell pepper
  • 1 carrot
  • 1 celery stalk
  • 2 cups grated tomatoes
  • 1 bay leaf
  • 1 tablespoon of hot pepper sauce
  • Half a cup of vegetable juice

For the top

  • basil leaves

Boil the spaghetti pasta in salted water and drain the water. For the sauce, saute the chopped onion in extra virgin olive oil until golden brown. Add red pepper cut into thin strips, thinly sliced carrot and celery stalks and continue sauteing. Add grated tomatoes, bay leaves, hot pepper sauce and vegetable juice and cook on low heat for 15 minutes. Add the strained spaghetti pasta to the sauce and mix. Serve hot garnished with basil leaves.

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