Low Sodium Classic Tomato Pasta
Savor the wholesome flavors of this Low Sodium Classic Tomato Pasta, a heart-healthy twist on a beloved Italian favorite. Made with nutrient-rich whole wheat spaghetti and a vibrant homemade sauce of fresh tomatoes, garlic, and onions, this recipe is bursting with natural goodness and aromatic herbs like oregano and basil. The low sodium tomato paste ensures all the bold, tangy flavors shine through without overwhelming the dish with salt, while a touch of crushed red pepper adds just the right amount of kick. Perfect for a weeknight dinner, this quick and easy pasta is ready in just 45 minutes and makes a satisfying, guilt-free meal for the entire family. Serve it warm, topped with freshly chopped parsley, for a comforting dish that feels indulgent but is truly wholesome.
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Recipe Information
Ingredients
- 12 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 3 cloves fresh garlic, minced
- 1 units large onions, finely chopped
- 4 units large tomatoes, chopped
- 2 tablespoons tomato paste (low sodium)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh parsley, chopped
- 2 cups water
Instructions
Bring a large pot of water to a boil over high heat. Once boiling, add the whole wheat spaghetti. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onions to the skillet. Sauté for 5 minutes or until the onions are translucent and fragrant.
Stir in the chopped tomatoes and cook for another 5 minutes, until they begin to break down.
Add the tomato paste, dried oregano, dried basil, crushed red pepper flakes, freshly ground black pepper, and water to the skillet. Stir well to combine.
Bring this mixture to a gentle simmer, reduce the heat to low, and let it cook for about 15 minutes. Stir occasionally until the sauce thickens slightly.
Add the cooked spaghetti to the skillet, tossing to combine it with the sauce thoroughly.
Continue cooking for another 2-3 minutes, allowing the pasta to absorb some of the sauce.
Remove from heat and sprinkle with freshly chopped parsley before serving.
Serve hot, garnished with extra fresh parsley if desired.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 33.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3328 mg | 71% | |
*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.
