Spaghetti with Tomato Sauce Recipe

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Spaghetti with Tomato Sauce
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Ingredients
9
Count
Nutrition
302
Calories
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Ingredients:

Directions:

  1. Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 teaspoon salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
  3. Bring 6 quarts water and remaining 2 tablespoons salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
  4. Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 teaspoon of remaining oil; sprinkle each with 1 tablespoon cheese.
  5. Fantastic pasta you can buy: Imported Italian artisanal dried pasta can be hard to find, but it's worth the search when you want authenticity. It's made with the highest quality wheat, which gives it superior flavor, and the dough is extruded through bronze dies, resulting in beautiful shapes with porous surfaces to which sauce readily clings. It's also slowly dried, producing a sturdier product.
  6. Look at local specialty markets and online grocery stores for quality imported artisanal pasta. A few of the top brands:
  7. Latini: Look for their heirloom wheat Senatore cappelli or Taganrog riccioli (curls) pastas.
  8. Benedetto Cavalieri and Martelli: Both produce excellent spaghetti, bucatini, and short pastas like penne and fusilli.
  9. Pasta di Gragnano, Setaro, and Gerardo di Nola: All make traditional shapes from the Neapolitan region of Campania, like candele (candle-shaped, long hollow tubes, meant to be broken), calamari (short, wide rings), paccheri (oversized rigatoni), and fusilloni (large corkscrews).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.01 Kcal (1264 kJ)
Calories from fat 79.7 Kcal
% Daily Value*
Total Fat 8.86g 14%
Cholesterol 0.59mg 0%
Sodium 2358.3mg 98%
Potassium 403.6mg 9%
Total Carbs 47.65g 16%
Sugars 5.13g 21%
Dietary Fiber 2.89g 12%
Protein 8.93g 18%
Vitamin C 16.5mg 28%
Iron 1.8mg 10%
Calcium 131.9mg 13%
Amount Per 100 g
Calories 26.33 Kcal (110 kJ)
Calories from fat 6.95 Kcal
% Daily Value*
Total Fat 0.77g 14%
Cholesterol 0.05mg 0%
Sodium 205.6mg 98%
Potassium 35.19mg 9%
Total Carbs 4.15g 16%
Sugars 0.45g 21%
Dietary Fiber 0.25g 12%
Protein 0.78g 18%
Vitamin C 1.4mg 28%
Iron 0.2mg 10%
Calcium 11.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 8
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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