Peanut Butter Tomato Spaghetti

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.

3.Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.

4.Add the canned diced tomatoes (with their juices) to the skillet, along with the peanut butter, soy sauce, and sugar. Stir well to combine and bring to a simmer.

5.Let the sauce simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

6.Season the sauce with salt and black pepper to taste. Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce. Cook for an additional 1-2 minutes to heat through.

7.Serve immediately, garnished with fresh basil leaves if desired.