Soul Food
Spaghetti Napoli
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
576
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 800 grams peeled Tomatoes (canned)
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp dried oregano
- Red pepper flakes
- 500 grams Spaghetti
- 2 Tbsps freshly chopped Basil
- sugar
- 40 grams grated Parmesan
Preparation steps
1.
Peel the onion and garlic and finely dice. Sauteé together in hot olive oil. Add the tomato paste and the canned tomatoes. Mix well. Season with salt and pepper, stirring occasionally. Simmer for about 20 minutes. Finely chop the herbs and chili. Add to the sauce and simmer for another 5-10 minutes until desired consistency.
2.
Boil the spaghetti in salted water until al dente. Fold the basil into the sauce and season again with the salt, pepper, and a pinch of sugar. Mix the sauce with the drained pasta. Transfer to plates and serve sprinkled with fresh Parmesan.
