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Ingredients
  • 8 oz spaghetti (225 g), gluten-free if needed, I used whole wheat pasta
  • 1 onion, julienned
  • 4 cloves of garlic, sliced
  • 8 oz cherry tomatoes (225 g), cut in halves
  • 1 handful of fresh basil leaves
  • 1 to 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • ⅛ tsp red pepper flakes (optional)
  • 2 and ¾ cups water or vegetable stock (700 ml)
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