Mediterranean Diet Classic Spaghetti Pomodoro
Transform your dinner routine with this delightful Mediterranean Diet Classic Spaghetti Pomodoro—a timeless recipe that celebrates the simplicity and bold flavors of the Mediterranean region. Made with perfectly al dente spaghetti coated in a vibrant, homemade tomato sauce, this dish showcases ripe tomatoes blanched and peeled for a velvety consistency, infused with aromatic garlic and fresh basil leaves. Extra virgin olive oil adds richness while a sprinkle of Parmesan cheese (optional) elevates each bite with a hint of decadence. Ready in under 45 minutes, this healthy yet indulgent pasta recipe is perfect for weeknight dinners or special gatherings. Whether you're following the Mediterranean diet or simply craving a fresh, wholesome meal, this spaghetti pomodoro is packed with comforting flavor and culinary elegance.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 800 grams ripe tomatoes
- 60 milliliters extra virgin olive oil
- 4 cloves garlic
- 20 grams fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Parmesan cheese (optional)
Instructions
Start by preparing the tomatoes. Bring a pot of water to a boil and make a small 'X' incision at the bottom of each tomato. Blanch the tomatoes for 30 seconds and transfer them immediately to an ice bath. Peel the tomatoes once cooled.
Chop the peeled tomatoes into small cubes, ensuring you also remove the seeds for a smoother sauce consistency. Set aside.
In a large pot, bring water to a boil and add a generous amount of salt. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat.
Peel and finely slice the garlic cloves. Add them to the skillet and sauté until golden but not burned, approximately 1-2 minutes.
Add the chopped tomatoes to the skillet and season with salt and black pepper. Cook on medium-low heat for about 15 minutes, stirring occasionally until the tomatoes break down into a sauce. Adjust seasoning as needed.
Tear the fresh basil leaves and add them to the tomato sauce, stirring gently to combine and let the flavors meld for another 5 minutes.
Add the cooked spaghetti to the sauce, mixing well to coat the pasta with the tomato sauce. If needed, add a little reserved pasta water to adjust the consistency and help the sauce adhere better.
If desired, grate Parmesan cheese and sprinkle it over the pasta before serving. Serve immediately, garnished with a few extra basil leaves for added freshness.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 24.6 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 782 mg | 60% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2265 mg | 48% | |
*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.
