Low Sodium Amatriciana Pasta
Experience the bold flavors of classic Italian cuisine with a heart-healthy twist in this Low Sodium Amatriciana Pasta. This recipe features whole wheat spaghetti tossed in a rich, savory tomato sauce made from no-salt-added crushed tomatoes, crispy unsalted pancetta, aromatic garlic, and a touch of heat from red pepper flakes. The dish is finished with a sprinkle of fresh parsley for a burst of freshness and can be topped with grated Parmesan cheese for added richness. Ready in just 40 minutes, this healthier version of the traditional Amatriciana is perfect for those looking to reduce sodium intake without sacrificing taste. Serve it as a satisfying weeknight dinner that’s equally delicious and nutritious! Keywords: low sodium pasta, healthy Italian recipes, amatriciana without salt, whole wheat spaghetti recipes, quick and easy pasta dishes.
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Recipe Information
Ingredients
- 12 oz whole wheat spaghetti
- 3 oz unsalted pancetta
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 0.5 tsp red pepper flakes
- 1 28 oz can canned no-salt-added crushed tomatoes
- 0.25 tsp fresh ground black pepper
- 2 tbsp fresh parsley, chopped
- grated parmesan cheese (optional, for serving)
Instructions
Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the unsalted pancetta and cook, stirring occasionally, until crispy and the fat has rendered, about 5-7 minutes.
Add the finely chopped onion to the skillet with the pancetta. Sauté for about 5 minutes until the onion is soft and translucent.
Stir in the minced garlic and red pepper flakes. Cook for another 30 seconds until the garlic is fragrant.
Pour in the canned no-salt-added crushed tomatoes and stir well to combine. Season with fresh ground black pepper.
Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
Add the cooked pasta to the skillet with the sauce. Toss well to coat, adding reserved pasta water a little at a time, if needed, to achieve desired consistency.
Stir in the chopped fresh parsley and adjust seasoning as needed.
Serve immediately, topped with grated parmesan cheese if desired.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 8.1 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1018 mg | 22% | |
*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.
