Spaghetti with Mini-Tomatoes

8 Reviews
100% would make this recipe again

This adaptation of a Southern Italian specialty requires a grilling of the tomatoes in order to enhance their flavour.

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Preparation : 10 min Cooking : 10 min
360 calories/serving

Ingredients

5.7 oz gluten free/wheat free spaghetti
20 mini-tomatoes (cherry, miniature or grape) 1 1/3 cup
10 black olives 4 tbsp
2 cloves garlic, pressed or minced
2 tbsp olive oil 1 fl.oz
1/2 dried chili peppers, minced 0.1 oz
1 1/4 tsp Italian parsley, fresh, chopped 0.1 oz
1 tsp chives, fresh, chopped 0.1 oz
4 leaves fresh basil, whole 0.1 oz
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

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

Method

  1. Preheat the oven to 230°C /450°F.
  2. Oil an ovenproof dish (about 1 teaspoon per serving). Lay the mini-tomatoes on the sheet. Coat them thoroughly with the oil. Bake 5-7 min, until the skins split open.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  4. Transfer the tomatoes and juices into a skillet. Add the remaining oil, the pressed or minced garlic, the minced chili pepper, and the olives. Sauté 3-4 min.
  5. Pour the drained pasta into the skillet with the tomatoes. Sprinkle with the chopped herbs, mix well, add salt and pepper to taste. Garnish with the basil leaves, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

360

Fat

13 g

20 %

Saturated 1.7 g
+ Trans 0 g

9 %

Cholesterol

0 mg

Sodium

260 mg

11 %

Carbohydrate

59 g

20 %

Fibre

4 g

16 %

Sugars

2 g

Net Carbs

55 g

Protein

3 g

Vitamin A

29 %

Vitamin C

21 %

Calcium

4 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Fibre, Manganese, Selenium, Vitamin E
Source of  :
Copper, Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

8 Reviews (8 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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