Low Fat Classic Spaghetti Pomodoro
Experience the timeless appeal of Italian cuisine with this Low Fat Classic Spaghetti Pomodoro—a lighter twist on a cherished favorite. Made with tender, al dente spaghetti and a velvety tomato sauce crafted from ripe canned whole tomatoes, fragrant garlic, and a touch of extra virgin olive oil, this dish is simplicity at its finest. Fresh basil leaves elevate the flavors, while optional red pepper flakes add a gentle kick for spice lovers. Perfectly balanced with just 30 grams of Parmesan cheese, this recipe becomes a guilt-free indulgence that's low in fat yet rich in taste. Ready in just 40 minutes and ideal for a quick weeknight dinner, this wholesome pasta pairs beautifully with a crisp salad or steamed veggies. A must-try for anyone seeking a healthy yet satisfying meal option!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams Spaghetti
- 800 grams Canned whole tomatoes
- 3 pieces Garlic cloves
- 1 tablespoon Extra virgin olive oil
- 10 pieces Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Parmesan cheese, grated
- 0.25 teaspoon Red pepper flakes (optional)
- 3 liters Water
Directions
Step 1
1. Fill a large pot with 3 liters of water and bring to a boil. Add a pinch of salt to the boiling water, then add the spaghetti. Cook according to package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain and set aside.
Step 2
2. While the pasta is cooking, peel and finely chop the garlic cloves.
Step 3
3. Heat 1 tablespoon of extra virgin olive oil in a large saucepan over medium heat. Add the chopped garlic and sauté for about 1-2 minutes, until it becomes fragrant but not browned.
Step 4
4. Add the canned whole tomatoes to the saucepan, breaking them up with a wooden spoon. If you prefer a smoother sauce, you can use a hand blender to slightly puree the tomatoes.
Step 5
5. Season the tomato sauce with salt, black pepper, and, if using, the red pepper flakes. Stir well to combine.
Step 6
6. Lower the heat and let the sauce simmer for about 20 minutes, allowing it to thicken slightly and the flavors to meld.
Step 7
7. Tear the fresh basil leaves into small pieces and stir them into the sauce during the last 5 minutes of cooking.
Step 8
8. Add the cooked spaghetti to the saucepan, tossing gently to coat the pasta thoroughly with the sauce.
Step 9
9. Serve the spaghetti pomodoro hot, garnished with freshly grated Parmesan cheese on top. Add more basil leaves for garnish, if desired.
Step 10
10. Accompany with a light side salad or steamed vegetables for a complete low-fat meal.
Nutrition Facts
| Serving size | (4309.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1234.4 |
| Total Fat 51.1g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 6.9g | |
| Cholesterol 46mg | 0% |
| Sodium 4006.3mg | 0% |
| Total Carbohydrate 153.3g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 27.0g | |
| Protein 42.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 815.6mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1795.7mg | 0% |
Source of Calories