Low Sodium Spaghetti Marinara
Discover a heart-healthy twist on a classic Italian favorite with this Low Sodium Spaghetti Marinara recipe! Made with whole wheat spaghetti and a rich, savory marinara sauce crafted from no-salt-added crushed tomatoes and tomato paste, this dish prioritizes flavor without compromising on nutrition. Aromatic garlic, dried herbs like oregano and basil, and a touch of black pepper create a well-balanced sauce that pairs perfectly with tender pasta. Ready in just 40 minutes, this low-sodium meal is perfect for busy weeknights and offers a guilt-free indulgence that doesn’t skimp on taste. Garnished with fresh basil and easily customizable with optional red pepper flakes, it’s an ideal dinner for anyone seeking a healthier take on comfort food classics. Perfect for low-sodium diets and packed with wholesome ingredients, this recipe is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Whole wheat spaghetti
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 28 oz Crushed tomatoes (no salt added)
- 2 tbsp Tomato paste (no salt added)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes (optional)
- 0.5 tsp Black pepper
- 2 tbsp Fresh basil, chopped
- 0.5 cup Water
Instructions
Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to the package instructions, omitting any salt. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), black pepper, and 1/2 cup of water.
Lower the heat and simmer the sauce for 20 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to adjust the consistency.
Taste the sauce and adjust the seasoning with more black pepper, if needed.
Add the cooked spaghetti to the sauce and toss to coat evenly.
Serve hot, garnished with fresh basil.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 37.1 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2860 mg | 61% | |
*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.
