Spaghetti Pomodoro with Fresh Basil
The Italian classic: spaghetti in a silky garlic-tomato sauce with fresh basil and Parmesan, served with a crisp side salad. Add shrimp for extra protein.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 8 oz Whole-wheat spaghetti
- 1 can (28 oz) San Marzano whole tomatoes
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic, sliced
- 1 bunch Fresh basil
- 1/4 cup Grated Parmesan
- pinch Red pepper flakes
- 1 bag Mixed salad greens
- 4 tsp Light vinaigrette
Directions
- Warm oil and garlic over medium heat until fragrant; add crushed tomatoes and pepper flakes and simmer 15 minutes.
- Cook spaghetti until al dente, saving 1/2 cup pasta water.
- Toss pasta in the sauce with a splash of pasta water and torn basil.
- Top with Parmesan and serve with a side salad. Tip: add 4 oz sautéed shrimp per person for about 120 calories more.
Calorie breakdown
Per serving: pasta 200 · sauce 110 · Parmesan 28 · side salad 60
Helpful for this recipe
San Marzano tomatoesShop on Amazon →Pasta pot with strainerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →