Tomato and Sage Spaghetti

6 Reviews
100% would make this recipe again

This is one of my favorite pasta dishes. It is simple and quick to prepare, but, for good results, use only locally-grown, sun-ripened tomatoes.

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

Ingredients

2 leaves fresh sage, finely chopped 0.4 g
1 clove garlic, minced
1/2 dried chili peppers, minced 0.2 g
1 tbsp olive oil 15 mL
2 tsp Parsley and Garlic Base 10 mL
1/2 cup Fresh Tomato Base 125 mL
30 g feta cheese, crumbled
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
160 g spaghetti
1 tbsp Parmesan cheese, grated 3 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.

Method

  1. Finely chop the sage; mince the garlic and chili pepper.
  2. Heat the olive oil in a skillet over low heat. Add the garlic, sage and chili pepper then sauté for 2-3 min, with stirring. Add the Parsley and Garlic Base, the Tomato Base and cook about 7-8 min over medium heat. Reduce the heat, then add the Feta cheese and mix well. Season with salt and pepper to taste.
  3. To save time, while the sauce is cooking, cook the pasta. Pour the drained pasta into the skillet and toss well.
  4. Sprinkle with grated Parmesan and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

440

Fat

12 g

19 %

Saturated 3.8 g
+ Trans 0 g

19 %

Cholesterol

10 mg

Sodium

620 mg

26 %

Carbohydrate

68 g

23 %

Fibre

6 g

23 %

Sugars

6 g

Net Carbs

62 g

Protein

15 g

Vitamin A

58 %

Vitamin C

41 %

Calcium

12 %

Iron

13 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1
Meat and Alternatives ½
Fats 2
More info
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Reviews

6 Reviews (5 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

This recipe is in the following categories

Pasta | Tomatoes | Main courses/Entrées | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Super recette - c'est tout à fait "comme au resto". Ce soir, je la refais, et je vais changer la sauge pour du basilic et le feta pour du brie!

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