Low Sodium Spaghetti All'Arrabbiata
Elevate your pasta night with this vibrant and heart-healthy Low Sodium Spaghetti All'Arrabbiata! This classic Italian dish is reimagined to be lower in sodium without sacrificing its signature fiery kick. Made with tender spaghetti, fresh cherry tomatoes, and a bold infusion of garlic and red chili flakes, this sauce is simmered to perfection with unsalted tomato puree to keep sodium in check. A sprinkle of fresh basil, parsley, and optional lemon zest adds a refreshing finish, making it an irresistible combination of heat and brightness. Ready in just 30 minutes, this easy, wholesome meal is perfect for spice lovers looking to maintain a balanced diet. Indulge guilt-free in this zesty, low-sodium twist on a traditional favorite!
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Ingredients
- 12 oz Spaghetti (low-sodium or whole wheat, optional)
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 1.5 tsp Red chili flakes
- 2 cups Cherry tomatoes, halved
- 1 cup Unsalted tomato puree
- 0.5 tsp Black pepper, freshly ground
- 0.25 cup Fresh basil leaves, chopped
- 2 tbsp Fresh parsley, chopped (optional)
- 1 tsp Lemon zest (optional, for brightness)
Directions
Step 1
Bring a large pot of water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Step 3
Add the red chili flakes to the skillet and stir for 30 seconds to release their flavor.
Step 4
Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and begin to break down.
Step 5
Stir in the unsalted tomato puree and grind in the black pepper. Allow the sauce to simmer for 5 minutes, letting the flavors meld together.
Step 6
Taste the sauce and adjust the spice level by adding more chili flakes if desired. If the sauce is too thick, stir in a splash of the reserved pasta water to achieve the desired consistency.
Step 7
Add the cooked spaghetti to the skillet and gently toss to coat it in the sauce.
Step 8
Remove the skillet from the heat and stir in the fresh basil leaves, parsley, and lemon zest (if using) for a burst of freshness.
Step 9
Serve immediately in bowls, garnished with extra fresh herbs if desired. Enjoy your low sodium, spicy spaghetti All'Arrabbiata!
Nutrition Facts
| Serving size | (983.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 859.9 |
| Total Fat 31.4g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 66.9mg | 0% |
| Total Carbohydrate 129.5g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 21.2g | |
| Protein 27.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 206.3mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 2131.1mg | 0% |
Source of Calories