Of which 7.8 g sugars and 1.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Tomato sauce, fresh herb, olive oil finish
Allergens gluten
Spaghetti al pomodoro
Tomato and basil
A glossy red sauce coats the strands without turning into soup. Tomato, olive oil and basil are the heart of this Italian classic, a staple of southern cooking.
Ingredients
- 180 g (6½ oz) dried spaghetti
- 400 g (14 oz) canned peeled tomatoes, with their juice
- 20 g (¾ oz) extra-virgin olive oil
- 6 g garlic, peeled
- 6 g fresh basil
- water and coarse salt for cooking the pasta, as needed
- 1 g salt — for the sauce
Method
- Crush the tomatoes with a fork in a bowl. Keep some texture and remove only any tough bits near the stem end.
- Wash and dry the basil. Set two leaves aside for finishing; tear the rest only when you're ready to use them.
The full method (11 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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