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Baked Spaghetti with tomato sauce
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
552
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 475 mg | (12 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- 1 onion
- 4 Tomatoes
- 1 garlic clove
- 1 tsp Caper
- 2 Anchovy fillet
- 1 Tbsp green Olives (pitted)
- Sea salt
- cayenne pepper
- 4 Tbsps olive oil
- 1 Tbsp Basil (freshly chopped)
Preparation steps
1.
Cook spaghetti in salted boiling water until al dente, according to package instructions. Drain.
2.
Peel and chop onion and garlic.
3.
Blanch tomatoes in boiling water, then rinse with cold water, peel, quarter, core and dice.
4.
Finely chop capers, anchovies, and olives and mix with spaghetti. Add onion, tomato and garlic to pasta and toss to combine. Season with salt and cayenne pepper and divide pasta among four pieces of parchment paper. Drizzle with olive oil, close parchment to form packages and flip upside down to seal. Bake in preheated oven at 200°C (approximately 400°F), about 15 minutes. Serve sprinkled with basil.
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