Spaghetti with Melted Tomato Sauce
From EatingWell: July/August 1995
There is nothing simpler nor more satisfying than a meal of pasta tossed with fresh tomato and basil sauce.
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled and thinly sliced
- 2 1/2 pounds vine-ripened tomatoes (about 6), peeled, seeded and chopped (see Tip)
- Salt & freshly ground pepper to taste
- 1/2 cup fresh basil leaves, slivered
- 1 pound whole-wheat spaghetti, or linguine
- 1/2 cup freshly grated Parmesan cheese
- Heat oil in a large skillet over medium heat; add garlic and cook, stirring, until tender, about 2 minutes. Add tomatoes and season with salt and pepper. Mash the tomatoes with a potato masher or wooden spoon and simmer until the sauce has thickened, 15 to 20 minutes. Stir in basil. Taste and adjust seasonings.
- Meanwhile, cook spaghetti or linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain and transfer to a large, warmed serving bowl. Toss with the tomato sauce and serve at once, passing the cheese at the table.
Tips & Notes
- Tip: To quickly seed a tomato: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing each half.
Per serving: 373 calories; 8 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 66 g carbohydrates; 0 g added sugars; 16 g protein; 12 g fiber; 167 mg sodium; 647 mg potassium.
Nutrition Bonus: Selenium (81% daily value), Vitamin C (45% dv), Vitamin A (35% dv), Magnesium (34% dv), Iron (20% dv), Folate (19% dv), Potassium (18% dv), Zinc (16% dv).
Carbohydrate Servings: 3 1/2
Exchanges: 3 1/2 starch, 2 vegetable, 1 1/2 fat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- Preparation/ Technique
- July/August 1995