Low Sodium Spaghetti Pomodoro
Discover the vibrant flavors of this Low Sodium Spaghetti Pomodoro, a heart-healthy twist on the classic Italian favorite. Crafted with low-sodium spaghetti and a medley of fresh cherry tomatoes, fragrant garlic, and aromatic basil, this dish delivers bold taste without added salt. The sauce is enriched with unsalted tomato paste and vegetable broth, balanced perfectly with dried oregano and optional red pepper flakes for a subtle kick. Quick and simple, this recipe comes together in just 30 minutes, making it an ideal choice for busy weeknights. Serve it with a sprinkle of unsalted Parmesan or a dairy-free alternative for a wholesome, satisfying meal that’s perfect for those watching their sodium intake.
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Recipe Information
Ingredients
- 12 ounces spaghetti (low sodium or no added salt)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 4 cups cherry tomatoes, halved
- 2 tablespoons unsalted tomato paste
- 0.25 cup unsalted vegetable broth
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup fresh basil leaves, torn
- 0.25 cup unsalted Parmesan cheese or substitute (optional)
- 0.25 teaspoon ground black pepper (salt-free seasoning blend optional)
Instructions
Bring a large pot of water to a boil. Add the spaghetti and cook according to the package instructions, omitting the salt. Reserve 1 cup of pasta water before draining the spaghetti.
Meanwhile, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden, about 1 minute.
Add the cherry tomatoes to the skillet, cooking and stirring occasionally, until they begin to break down and release their juices, about 8-10 minutes.
Stir in the unsalted tomato paste and cook for 1 minute, allowing the flavors to deepen.
Pour in the unsalted vegetable broth and stir to combine. Allow the sauce to simmer for 2-3 minutes.
Season the sauce with dried oregano, red pepper flakes (if using), and ground black pepper. Adjust flavors as needed, adding a pinch of salt-free seasoning blend if desired.
Add the drained spaghetti directly to the skillet and toss to coat, adding a splash of reserved pasta water if the sauce is too thick.
Remove the skillet from heat and stir in the fresh basil leaves. Top with grated unsalted Parmesan cheese or a substitute, if desired.
Serve immediately, garnished with additional basil leaves. Enjoy your low sodium spaghetti pomodoro!
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 21.4 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 876 mg | 67% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2090 mg | 44% | |
*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.
