Spaghetti with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
551
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the tomatoes and blanch in boiling water. Remove the tomatoes from the water and peel. Cut the tomatoes in half, remove the seeds, and finely dice.
2.
Cut the olives into thin strips.
3.
Peel and finely dice the shallots and garlic. Heat the olive oil in a pan, and sauté the shallots and garlic until translucent. Stir in the diced tomatoes, and simmer for a few minutes. Season to taste with salt and pepper, and sprinkle with the thyme.
4.
Cook the spaghetti in boiling salted water until al dente. Drain the pasta, reserving one cup of the cooking liquid.
5.
Mix the spaghetti, cooking water, and tomato sauce in a bowl. Garnish with the olives and freshly ground black pepper, and serve.
