Pasta Pomodoro
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Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
54
High
Nutrition per serving
Calories668.6 kcal (33%)
Total Fat14.8 g (21%)
Carbs99.8 g (38%)
Sugars11.5 g (13%)
Protein31 g (62%)
Sodium807.7 mg (40%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Smash and peel garlic
2. Cut onion in half and peel
3. Cut Parmesan rind off wedge
4. Crush tomatoes with hand in bowl 4. Heat olive oil in pan
5. Fry garlic, don’t let brown (1 min)
6. Add all ingredients. Add a hit of olive oil.
7. Add handful of basil
8. Simmer for 20-30 min
9. Add spaghetti to boiling water at 25 min mark
10. Remove aromatics from sauce at end of 20-30
11. Once spaghetti is al dente (~5 min) remove from boiling water and add to sauce. Let finishing cooking/boiling in sauce.
12. Add half cup water to sauce
13. Remove once spaghetti is cooked. Plate.
14. Add a last hit of olive oil to pasta.
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