Low Sodium Classic Pasta with Tomato Sauce
Experience a heart-healthy twist on comfort food with this Low Sodium Classic Pasta with Tomato Sauce recipe. Perfectly al dente whole wheat spaghetti is paired with a vibrant, homemade tomato sauce crafted from fresh Roma tomatoes, no-salt-added tomato paste, and aromatic herbs like oregano and basil. Sautéed onion and garlic build a rich, savory flavor profile, while a dash of crushed red pepper adds subtle heat to the dish. Quick to prepare in just 45 minutes, this guilt-free recipe keeps sodium in check without sacrificing taste. Garnished with fresh parsley and optional Parmesan cheese, it’s a wholesome and delicious choice for weeknight dinners or meal prepping. Simple, satisfying, and packed with natural flavors, this recipe is a must-try for anyone seeking a healthier pasta dish. Perfect for low-sodium diets, it’s sure to become a family favorite!
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Recipe Information
Ingredients
- 8 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 4 cups fresh Roma tomatoes, diced
- 2 tablespoons no-salt-added tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Fill a large pot with water and bring it to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5 minutes, or until the onion becomes translucent.
Add the minced garlic to the onion and continue to sauté for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
Stir in the diced Roma tomatoes and cook for about 10 minutes, allowing the tomatoes to soften and release their juices.
Mix in the no-salt-added tomato paste, stirring until well combined with the tomatoes. Add the dried oregano, dried basil, and crushed red pepper flakes.
Simmer the sauce for another 10 minutes, reducing the heat if needed, until it thickens slightly. Add freshly ground black pepper to taste.
Toss the cooked spaghetti into the skillet with the tomato sauce, ensuring the pasta is well-coated with the sauce.
Garnish the pasta with freshly chopped parsley and, if desired, sprinkle with grated Parmesan cheese before serving.
Serve hot and enjoy your low sodium classic pasta with a delicious tomato sauce.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 36.8 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1007 mg | 77% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3748 mg | 80% | |
*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.
