Healthy spaghetti with tomato sauce
Delicious in 30 minutes!
Tomato spaghetti can also be prepared in a healthy way. Forget about pre-made sauces in jars, and especially powdered space food! These are full of unnecessary preservatives and are not as tasty as this recipe. I saw this tomato spaghetti dish in the series The Bear. This family spaghetti recipe actually saved the restaurant at the end of the first season. I won’t spoil it for you. The point is, I liked this spaghetti so much that I definitely wanted to make it. When you read the ingredients, you’ll probably think what I did: “Oh, this is a very simple little pasta dish. Let’s add something more substantial!” Don’t! Its charm lies in its simplicity. You don’t need anything else besides cheese! I added some mozzarella cubes for a little protein. I chose this cheese to save on fat, because it already contains butter and olive oil, which increase its fat and calorie content. However, if you can afford a few extra calories, try it with Gouda cheese! And don’t forget, I warned you that you won’t be able to stop eating it! 🙂
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Healthy spaghetti with tomato sauce
Ingredients
- 240 g (60 g per serving – measured dry) durdurum spaghetti pasta
- 1 large handful fresh basil leaves (For this recipe, you really need fresh ones; dried ones won't work.)
- 1 medium size (100 g) onion
- 8 cloves (30 g) garlic
- 1 tablespoon olive oil
- 20 g butter
- 400 g peeled, chopped tomatoes in tomato juice
- 125 g light mozzarella cheese
- salt
- freshly ground black pepper
Instructions
- Put salted water on the stove. When it boils, add the pasta. Cook until al dente. Set aside 1 dl of the cooking water in a cup. Drain the pasta, but do not rinse with cold water. Set the cooked pasta aside.
- Peel the onion and garlic. Cut the onion into large pieces.
- Wash the basil leaves and dry them on a paper towel.
- Pour oil into a high-sided frying pan or saucepan and add the whole garlic cloves and basil leaves. Fry slowly over medium heat until golden brown. Stir occasionally! Then pour everything, including the oil, into a heatproof bowl. It is very important to keep the oil, as it gives the sauce its spicy flavor.
- Put the butter and onion in the same pan. Fry over low heat. Stir frequently to prevent burning. The butter will turn brown and the onion will caramelize. Delicious flavors! If you don't want the flavor to be too sweet, add a little salt to the onions at this point.
- Add the chopped tomatoes and pour back in the reserved roasted garlic and basil leaves along with the oil. Pour the tomato juice left in the can into the reserved cooking liquid and add to the pot. Cook everything together for about 5 minutes.
- Pour into a thermo glass blender or use a hand blender, the important thing is to blend until completely creamy. When ready, bring to the boil again in the saucepan.
- Add the cooked pasta. Stir and serve while still warm.
- When serving, sprinkle diced mozzarella cheese or grated Trappist cheese and fresh basil leaves on top.
Calories and macros
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