Spaghetti with Tomato Sauce

Spaghetti with Tomato Sauce

2 servings
Preparation 5 min
Cooking 10 min

410 calories per serving 


160 g spaghetti    
1/2 cup My Mother's Tomato Sauce (Recipe)   125 ml
4 tsp extra virgin olive oil   20 mL
2 tbsp pasta cooking water   30 mL
1 pinch salt [optional]   0.1 g
2 tbsp Parmesan cheese [optional]   6 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Cook the pasta.
  2. While the pasta is cooking, heat the tomato sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained spaghetti back into the pasta cooking pot, add the sauce and extra virgin oil, then mix well. You may sprinkle with Parmesan cheese. Serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (270g)


% DV*

* DV = Daily Value




13 g

20 %

Saturated 2.5 g
+ Trans 0.1 g

12 %


5 mg


330 mg

14 %


63 g

21 %


4 g

16 %


3 g


10 g

Vitamin A

15 %

Vitamin C

8 %


2 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Free :
Added Sugar
Source of :
Copper, Fibre, Folacin, Iron, Niacin, Phosphorus, Vitamin A, Vitamin B6, Vitamin K, Zinc
Good source of :
Magnesium, Vitamin E
Excellent source of :
Manganese, Selenium

More info

This recipe is in the following categories: Pasta | Tomatoes | Main courses/Entrées | Halal | Kosher | Vegetarian | Italian

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My Mother's Tomato Sauce

My Mother's Tomato Sauce

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

625 ml (2.5 cups)
Preparation 10 min
Cooking 20 min


1 2/3 cup canned tomatoes (diced)   400 g
1 clove garlic    
1/2 onions, finely chopped   100 g
1/2 carrots, finely chopped   50 g
1/4 stalk celery, finely chopped   18 g
1 tbsp olive oil   15 mL
1 1/2 tbsp butter, unsalted   20 g
1/2 tsp salt   2 g
1/4 tsp ground pepper   1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.


  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.


This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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