Spaghetti with Tomato Sauce
About this Recipe
Eating good carbs with portion control is essential for a balanced diet. Homemade noodles are healthier than restaurant noodles.
- 0.300 kg ( 0.66 lb) Spaghetti
- 4 tomatoes
- 2 capsicums
- 1 large onion
- 3 cloves of garlic
- 2 tablespoons olive oil (optional)
- 1 teaspoon sesame seed oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon mustard
- 1 teaspoon sweet paprika
- 1 teaspoon brown sugar (honey)
- 1 bunch of parsley
- 1 teaspoon red or dried thyme
- 1 teaspoon salt
- Protien 28.2% 28.2%
- Carbs 58% 58%
- Calories 35% 35%
Step by Step Instructions
Wash the tomatoes, red pepper, parsley.
Fill a large pot with cold water 3/4 full and bring to a boil. Add 2 tsp salt and put the tomatoes in.
When it is boiling, drain the hot water and put cold water on tomatoes. Peel them and cut them into pieces. Cut the pepper also into squares.
Put the chopped onion in a pan with a glass of water and simmer for 3 minutes.
Add the pepper, let it cook for another 2 minutes with the onion, then add the tomatoes and a small glass of water. Let it boil for 15 minutes, stirring to not stick to the pan.
Add paprika, salt, oil, sugar, chopped parsley and thyme, chopped garlic, and mustard. Let it cool for 15-20 minutes, then blend everything for a few seconds. Fill a large pot with cold water 3/4 full and bring to a boil.
Add 1 tsp salt and put the spaghetti and cook according to packet instructions.
Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
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