Pasta with 5 Ingredient Butter Tomato Sauce

11 50 473
Ingredients Minutes Calories
Prep Cook Servings
5 min 45 min 4
Pasta with 5 Ingredient Butter Tomato Sauce
Health Rating

Ingredients


2 tbsp Extra virgin olive oil (toasted bread crumbs)
1/2 cup Bread crumbs, plain (toasted bread crumbs)
1/4 tsp Salt (toasted bread crumbs)
1/2 tsp Oregano, dried (toasted bread crumbs)
1 dash Black pepper
227 gm Spaghetti, dry
4 tbsp Butter, salted
3 clove(s) Garlic
1 can (28oz) Whole peeled tomatoes, canned
1/2 tsp Salt (to taste)
1 dash Black pepper (to taste)

Instructions


To make the toasted bread crumbs, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the bread crumbs, salt, oregano, and some freshly cracked pepper. Cook and stir the bread crumbs continuously until they achieve a deep golden color. Remove them from the skillet and let cool until ready to use.

To make the sauce, mince the garlic and add it to a large deep skillet with the butter. Sauté the garlic in the butter over medium heat for about a minute, or just until it becomes fragrant. Add the can of tomatoes, along with all the juices, and some freshly cracked pepper. Break the tomatoes up into a few chunks with your spoon (they should be soft and easily crushed).

Stir the ingredients in the skillet, then let it come up to a simmer. Once it reaches a simmer, reduce the heat to medium-low and let it continue to simmer, without a lid, for about 30 minutes. Stir the sauce occasionally as it simmers, breaking the tomatoes into smaller pieces as you stir.

While the sauce simmers, cook the pasta according to the package directions. Save about ½ cup of the starchy cooking water before draining the pasta in a colander.

After simmering for 30 minutes, the sauce should have thickened and become slightly less acidic and slightly more sweet. Season the sauce with a final ½ tsp of salt (or to your liking). Add the cooked and drained pasta to the sauce and toss to coat. Use some of the reserved starchy cooking water to loosen the pasta if it becomes too dry. Top the pasta and sauce with a generous sprinkle of toasted bread crumbs, then serve.

Note:

I used whole peeled tomatoes “in heavy juice”.

Nutrition Facts

Per Portion

Calories 473
Calories from fat 181
Calories from saturated fat 78
Total Fat 20.1 g
Saturated Fat 8.7 g
Trans Fat 0.7 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 8.3 g
Cholesterol 31 mg
Sodium 914 mg
Potassium 544 mg
Total Carbohydrate 62 g
Dietary Fiber 4.5 g
Sugars 7.6 g
Protein 11.4 g

Dietary servings

Per Portion


Grain 2.5
Vegetables 1.6

Energy sources


Pygal52%467.56180524205035200.7439326905213538%294.6951245976675215.570384843082610%353.8898519217284111.2245700259871652%38%10%CarbohydratesFatProtein
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