Pasta alla marinara (garlicky tomato sauce)
From Philosophical Vegan Wiki
Difficulty: 1/5
Preparation and cooking time: 25 minutes
Servings: 4
Cost per serving: $0.95 (total cost: $3.80)
Cost per 2000 kcal: $8.30
| Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 229 (calories in whole recipe: 916) | |||||
| Proteins | 17% | 9.5g | Protein: lysine | 12% | 0.2g |
| Protein: methionine | 15% | 0.1g | |||
| Protein: isoleucine | 19% | 0.3g | |||
| Carbohydrates | 36% | 47.0g | Fibers | 19% | 7.5g |
| Net carbs | n/a | 37.5g | |||
| Sugars | n/a | 6.0g | |||
| Fats | 4% | 2.6g | Omega-3 | 3% | 0.1g |
| Omega-6 | 4% | 0.7g | |||
| Saturated fats | n/a | 0.4g | |||
| Vitamin B1 | 20% | 0.2mg | Vitamin B2 | 16% | 0.2mg |
| Vitamin B3 | 33% | 5.3mg | Vitamin B5 | 15% | 0.8mg |
| Vitamin B6 | 24% | 0.3mg | Folate | 10% | 43.3μg |
| Vitamin A | 4% | 37.6μg | Vitamin C | 14% | 13.3mg |
| Vitamin E | 15% | 2.3mg | Vitamin K | 11% | 13.9μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 5% | 59.6mg | Copper | 50% | 0.5mg |
| Iron | 48% | 3.9mg | Magnesium | 23% | 92.7mg |
| Manganese | 84% | 1.9mg | Phosphorus | 29% | 205.7mg |
| Potassium | 12% | 568.9mg | Selenium | 85% | 46.8μg |
| Zinc | 18% | 2.1mg | Sodium to taste | ||
Ingredients:
- 500g whole-wheat pasta
- 2 cans unsalted tomato sauce
- 1 handful sliced cherry tomatoes
- 5-7 cloves crushed garlic (depending how garlicky you want it to be)
- 1 tbsp oregano
- 1 tsp basil
- Salt to taste
- Black pepper
Instructions:
- In a medium pot, add the tomato sauce, the garlic, the oregano, the basil, and some salt and black pepper.
- Bring it to a boil, then turn down the heat and let it simmer for 10-15 minutes, stirring occasionally.
- In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
- Mix the pasta and the tomato sauce together, adjusting for salt.
Serving:
Serve the pasta in a plate. Add the cherry tomatoes as garnish for freshness. Ideal served with a salad on the side.
