Low Fat Classic Spaghetti Pomodoro
Delight in the simplicity of Italian cuisine with our **Low Fat Classic Spaghetti Pomodoro**, a healthier twist on the beloved traditional dish. This recipe combines tender al dente spaghetti with a vibrant homemade tomato sauce, made from sweet canned whole tomatoes, fragrant garlic, and fresh basil leaves. With just a touch of heart-healthy extra virgin olive oil, this dish is perfect for those seeking a light yet satisfying meal. Ready in under 40 minutes, it’s an ideal weeknight dinner that doesn’t skimp on flavor. Garnished with a sprinkle of freshly grated Parmesan cheese and optional red pepper flakes for a spicy kick, this low-fat spaghetti pomodoro is as versatile as it is delicious. Perfectly suited for a balanced diet, serve it with a crisp side salad or steamed veggies to round out the meal. 🍝
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 800 grams Canned whole tomatoes
- 3 pieces Garlic cloves
- 1 tablespoon Extra virgin olive oil
- 10 pieces Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Parmesan cheese, grated
- 0.25 teaspoon Red pepper flakes (optional)
- 3 liters Water
Instructions
1. Fill a large pot with 3 liters of water and bring to a boil. Add a pinch of salt to the boiling water, then add the spaghetti. Cook according to package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain and set aside.
2. While the pasta is cooking, peel and finely chop the garlic cloves.
3. Heat 1 tablespoon of extra virgin olive oil in a large saucepan over medium heat. Add the chopped garlic and sauté for about 1-2 minutes, until it becomes fragrant but not browned.
4. Add the canned whole tomatoes to the saucepan, breaking them up with a wooden spoon. If you prefer a smoother sauce, you can use a hand blender to slightly puree the tomatoes.
5. Season the tomato sauce with salt, black pepper, and, if using, the red pepper flakes. Stir well to combine.
6. Lower the heat and let the sauce simmer for about 20 minutes, allowing it to thicken slightly and the flavors to meld.
7. Tear the fresh basil leaves into small pieces and stir them into the sauce during the last 5 minutes of cooking.
8. Add the cooked spaghetti to the saucepan, tossing gently to coat the pasta thoroughly with the sauce.
9. Serve the spaghetti pomodoro hot, garnished with freshly grated Parmesan cheese on top. Add more basil leaves for garnish, if desired.
10. Accompany with a light side salad or steamed vegetables for a complete low-fat meal.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 4006 mg | 174% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 27.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
