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Spaghetti in Garlicky Tomato Sauce

Super fast, simple, and delicious! Pasta in a fragrant sauce! This is great for when you need a quick lunch or dinner and time is short. Let's make it and dig in!

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Spaghetti pasta in tomato paste with garlic
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Spaghetti pasta in tomato paste with garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 6 g
Fats 14 % 6 g
Carbohydrates 73 % 32 g
191 kcal
GI: 13 / 87 / 0
    1. Bring a pot of water to a boil and cook the pasta (spaghetti). The Italians use about 1 quart (liter) of water, 1 tsp of salt, and 1 tbsp of oil per 100 g of pasta; they add the salt to the boiling water, wait a minute, and only then add the pasta. They say the pasta should "dance" in the water and cook freely. Heston Blumenthal, on the other hand, cooks pasta in just a little water (so there's barely any left by the end) and says it tastes better that way. Either way, cook your pasta.
    1. Heat the oil in a skillet, press in the peeled garlic, and sauté briefly (don't let it burn or it'll turn bitter). Then add the dried herbs, sugar, and tomato paste and cook for a moment. Stir in water until you have a loose sauce, then bring it to a boil and let it reduce a little. Along the way, add the paprika and salt to taste.
    1. Add the cooked (slightly underdone) pasta to the sauce, toss, and it's ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Paprika - 289  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Spaghetti - 338  kcal/100g

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