Spaghetti al Pomodoro
Travel from home, and cook
Lunch / dinner
Spaghetti al pomodoro
By: Lisa Rivera
Spaghetti al Pomodoro is a regular dish in our household. Without realizing it, we were practicing healthy, yet flavorsome, eating with this low carb spaghetti sauce.
Better yet, the ingredients are what most of us have in our cupboards, and in regular supply. This Italian classic may be basic, but it’s wholly delicious and seriously satisfying.
- Spaghetti (80g per person)
- Good quality passata
- 1 whole garlic clove or half a diced Spanish onion
- Good quality olive oil
- Black pepper
- A pinch of sugar
- Fresh basil
- Parmesan cheese
With just 4 principle ingredients, it’s a dish that’s perfect for weekday dinners. Get your napkins ready, it’s about to get saucy.
It’s all about the passata — low carb spaghetti sauce
You want top quality tomatoes that aren’t bitter or acidic. It makes a big difference to the sauce. While it may be more convenient to buy pre-made spaghetti sauce, I guarantee that this version’s tastier and healthier too.
Start by adding some water, and a tablespoon of salt, to the pan for the spaghetti and bring to boil.
Next, to a heated pan, add a splash of good quality olive oil. Decide between whether you want to use diced onions or crushed garlic and add accordingly.
While you can use both, we usually go with one or the other. For the sake of this recipe, we’ll go with the 1 whole clove of garlic (peeled). Let it cook until the garlic infuses the olive oil.
After about 2 minutes of cooking, add the passata. This puree of boiled tomatoes is the foundation of our low carb spaghetti sauce.
Next, add salt to the pan, and taste whether there’s any acidity. If so, add a tiny pinch of sugar. This will help to balance any acidity in the sauce.
Remove the clove of garlic from the passata (if you want). Drain the pasta and add the spaghetti to the pan.
Add 5 fresh basil leaves, black pepper and toss the spaghetti together to coat the pasta with the sauce. Grate a generous sprinkling of Parmesan cheese over the top and it’s ready to plate up.
An optional last step is to add 2 or 3 basil leaves on top and a dash of olive oil.
What do you think of this dish? Are these ingredients that you regularly have at home? Leave me a comment below, I’d love to hear from you!
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Welcome to my site! I'm Lisa, founder of Following the Rivera. I write primarily for a ‘flashpacker’ audience, a demographic (late 20s onward) that enjoys glamping over camping and staying at boutique/luxury boutique hotels. Flashpackers also like to indulge in the local food and wine, cultural activities, as well as a spot of wellness on their travels. Want to know more? Read on....