Low Sodium Spaghetti Pomodoro
Elevate your pasta night with this vibrant and heart-healthy Low Sodium Spaghetti Pomodoro! This quick and easy recipe combines al dente spaghetti with a fragrant, low-sodium tomato sauce made from fresh cherry tomatoes, roasted garlic, and a touch of unsalted tomato paste. It's seasoned to perfection with dried oregano, fresh basil, and a dash of optional red pepper flakes for subtle heat. Simmered with unsalted vegetable broth for added depth, this dish is a flavorful yet guilt-free take on a classic Italian favorite. Perfect for those looking to reduce sodium without sacrificing taste, this wholesome, 30-minute meal is ideal for weeknight dinners or casual entertaining. Sprinkle with unsalted Parmesan or your favorite substitute for a final indulgent touch, and serve it hot to let its bold, fresh flavors shine!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in the unsalted tomato paste and cook for 1 minute, allowing the flavors to deepen.
Step 5
Pour in the unsalted vegetable broth and stir to combine. Allow the sauce to simmer for 2-3 minutes.
Step 6
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.
Step 7
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.
Step 8
Remove the skillet from heat and stir in the fresh basil leaves. Top with grated unsalted Parmesan cheese or a substitute, if desired.
Step 9
Serve immediately, garnished with additional basil leaves. Enjoy your low sodium spaghetti pomodoro!
Nutrition Facts
| Serving size | (1186.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1189.6 |
| Total Fat 49.3g | 0% |
| Saturated Fat 15.2g | 0% |
| Cholesterol 47.6mg | 0% |
| Sodium 956.0mg | 0% |
| Total Carbohydrate 142.0g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 21.4g | |
| Protein 50.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 875.8mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2090.5mg | 0% |
Source of Calories