December 30, 2016
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Tomato Spaghetti Recipe

The best thing about pasta is that not only can it be tweaked, dumbed down, sauced up, and customized in a number of ways but the ease of making the dish can also be chosen according to your mood, the ingredients, the ease of cooking the pasta, and the final preparation will come out delicious nonetheless. For instance, the more ambitious can indulge in a creamy lobster linguine or a baked pasta, while the lazy and couch-borne folk can resort to a simpler dish like this tomato spaghetti.

Tomato Spaghetti picks the best of all pasta recipes and churns out a saucy and delicious dish that can be your go-to meal on weeknights. In fact, if you switch to a healthier spaghetti alternative (say, whole wheat), you can cut back on the carbs as well, making the spaghetti dish a healthy, sumptuous, and decadent meal! Follow the recipe below to whip up the perfect tomato spaghetti.

SKIM

 

Tomato Spaghetti
Serves 8
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Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
247 calories
52 g
1 g
2 g
11 g
1 g
203 g
42 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
203g
Servings
8
Amount Per Serving
Calories 247
Calories from Fat 14
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg
0%
Sodium 42mg
2%
Total Carbohydrates 52g
17%
Dietary Fiber 2g
7%
Sugars 4g
Protein 11g
Vitamin A
21%
Vitamin C
31%
Calcium
6%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch of fresh basil
  2. 1 medium onion
  3. 2 cloves of garlic
  4. 1 kg ripe tomatoes
  5. 1 tbsp red wine or balsamic vinegar
  6. 480 g dried whole-wheat spaghetti
  7. 15g Parmesan cheese
  8. Olive oil
Instructions
  1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
  2. Peel and finely slice the onion and garlic.
  3. Cut the tomatoes in half, and then roughly chop.
  4. Heat oil in a saucepan on a medium heat and add the onion, then cook for around 7 minutes, or until soft and lightly golden.
  5. Stir in the garlic and basil stalks for a few minutes, and then add the tomatoes and vinegar.
  6. Season with a tiny pinch of salt and pepper. Continue cooking for around 15 minutes, stirring occasionally.
  7. Stir in the chopped basil leaves, then reduce to low and leave to simmer.
  8. Meanwhile, fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil. Add the spaghetti and cook till al dente.
  9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
  10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
  11. Serve with the reserved basil leaves sprinkled over the top and sprinkle with grated parmesan.
  12. Serve.
beta
calories
247
fat
2g
protein
11g
carbs
52g
more
HungryForever https://www.hungryforever.com/

Image: venicecafechicago

Feature Image: Food & Wine

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Ankita

Ankita

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