In a large skillet or saute pan, melt the olive oil and vegan butter. Add sliced onions and cook until translucent.
To the pan add tomato sauce, red chili pepper flakes, and water. Stir the pasta with kitchen thongs until it is ready about 9 to 10 minutes.
Serve immediately. Garnish with fresh basil.
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Notes
Constantly check your pasta for doneness; it may be ready before all the liquid is absorbed.To store leftovers: Place the cooled pasta in airtight containers, and store in the fridge for up to 5 days, in the freezer for three months. Remember to label the container.Reheating leftovers from the refrigerator:Microwave: Place the pasta in a microwave-safe dish. Cover it with a lid or wrap, leaving a small gap for steam—microwave on medium power, stirring occasionally, until heated through.Stovetop: Put the pasta in a pan or skillet. Add a bit of water, vegetable broth, or sauce to avoid drying out. Warm on low to medium, stirring occasionally, until heated.Reheating leftovers from the freezer:Thawing: Ideally, thaw frozen pasta in the refrigerator overnight. If you're in a hurry, you can use the microwave's defrost setting or defrost in cold water, ensuring the pasta is in a watertight bag.Reheating: After thawing, reheat the pasta using the microwave or stovetop methods. If reheating from frozen, use low heat settings.