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Spaghetti with Melted Tomato Sauce

:  July/August 1995

Your rating: None Average: 4.5 (2 votes)

There is nothing simpler nor more satisfying than a meal of pasta tossed with fresh tomato and basil sauce.


READER'S COMMENT:
"I was surprised how well this sauce turned out. Especially considering that it's basically just tomatoes, garlic and basil. Next time I'll probably put the tomatoes through a food processor instead of mashing them. I definitely recommend...
Spaghetti with Melted Tomato Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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.
  2. 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.

Nutrition

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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Recipe Categories

Health & Diet Considerations
Heart healthy
High fiber
High potassium
Low cholesterol
Low saturated fat
Low sodium
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Style/Theme
Comfort foods
Everyday favorites
Kid-friendly
Vegetarian
Type of Dish
Main dish, vegetarian
Pasta
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Publication
July/August 1995
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