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Spagetid tomatikastmes

Spagetid tomatikastmes
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Toitumisalane teave

Portsjoni kohta (320 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 365 kcal
18% DV
Rasvad kokku 7.6g
12% DV
monoküllastumata rasvhapped5.2g
polüküllastumata rasvhapped0.9g
küllastunud rasvhapped1.1g
Süsivesikud kokku 63.4g
21% DV
kiudained4.2g
tärklis54.1g
suhkrud5.1g
Valk 11.8g
24% DV
taimne valk11.8g

Teave

A moderate portion of spaghetti with a light tomato-based sauce and oil. It is primarily carbohydrate-rich, with modest protein and relatively low fat.

Koostisosad

Vitamiinid ja mineraalid

Vitamiinid

ToitaineKogusPV%Poolestusaeg
biotiin (B7-vitamiin)4.8mcg16%
koliin18.5mg3%
folaat (B9-vitamiin)96.0mcg24%
niatsiin (B3-vitamiin)3.9mg24%
pantoteenhape (B5-vitamiin)0.6mg12%
riboflaviin (B2-vitamiin)0.1mg11%
tiamiin (B1-vitamiin)0.3mg26%
A-vitamiin38.0mcg4%
B6-vitamiin0.2mg9%
C-vitamiin6.1mg7%
E-vitamiin1.4mg9%
K-vitamiin10.2mcg9%

Mineraalid

ToitaineKogusPV%Poolestusaeg
kaltsium42.0mg4%
vask210.0mcg23%
raud2.8mg16%
magneesium46.0mg11%
fosfor155.0mg22%
kaalium320.0mg7%
seleen28.0mcg51%
naatrium1280.0mg56%
tsink1.1mg10%

Spaghetti al Pomodoro e Origano

Sissejuhatus


See on spagettide tomatikastmes distsiplineeritud väljendus: särav, vahetu ja tasakaalus küüslaugu ning oregano vaikse sügavusega. Kaste peab katma, mitte uputama, iga spagetiniidi; pasta peab jääma peamiseks tekstuuriks, tomat aga taanduma selgeks glasuuriks. Õigesti valmistatuna on roog välimuselt lihtne ja viimistluselt nõudlik.

Retsepti põhiandmed


  • Roa kategooria: Pasta

  • Köök või päritolu: Itaalia

  • Toidukorra tüüp: Pearoog

  • Kogus: 1 portsjon

  • Portsjoni suurus: 320 g

  • Ettevalmistusaeg: 10 minutit

  • Küpsetusaeg: 15 minutit

  • Koguaeg: 25 minutit

  • Raskusaste: Lihtne


    • Vahendid


  • 3 L kastrul

  • 20 cm sauteerpann

  • Kurn

  • Puulusikas

  • Tangid


    • Koostisosad


    Pasta


  • 90 g spagette

  • 6 g soola


    • Kaste


  • 18 g oliiviõli

  • 6 g küüslauku, peenelt viilutatud

  • 170 g tomatikastet

  • 1 g kuivatatud oreganot

  • 1 g musta pipart


    • Valmistamine


  • 1. Aja kastrulis 2,0 L vett tugevalt keema. Lisa 6 g soola, seejärel 90 g spagette. Sega kohe, et vältida kokkukleepumist. Keeda 8 kuni 10 minutit, kuni pasta on parajalt pehme, kuid keskelt veel tihke ning niidid jäävad painduvaks.


  • 2. Samal ajal kui pasta keeb, kuumuta sauteerpannil keskmisel kuumusel 18 g oliiviõli. Lisa 6 g küüslauku ja küpseta 30 kuni 45 sekundit, pidevalt segades, kuni see muutub aromaatseks ja servadest kahvatult kuldseks. Ära lase sellel pruunistuda.


  • 3. Lisa 170 g tomatikastet, 1 g kuivatatud oreganot ja 1 g musta pipart. Hauta õrnalt 5 kuni 6 minutit, aeg-ajalt segades, kuni kaste veidi pakseneb ja maitse muutub ümaraks, ilma toore tomati teravuseta.


  • 4. Tõsta spagetid otse veest kastmesse, lastes kaasa tulla ka veidi keeduvett. Sega madalal kuumusel 1 kuni 2 minutit, kuni kaste haakub ühtlaselt pasta külge ja tekstuur on läikiv, mitte vesine. Vajaduse korral lisa katte lõdvendamiseks väike kogus pastavett, seejärel redutseeri uuesti.


  • 5. Maitse ja korrigeeri maitsestust ainult vajaduse korral. Valmis pasta peab olema terviklik, kergelt kastmene ja hammustuses elastne, nii et küüslauk on tuntav, kuid mitte domineeriv, ning oregano jääb puhtalt taustale.


    • Serveerimine


    Keera spagetid keeruna sooja madalasse kaussi, koondades kastme pasta ümber ja peale, mitte selle alla. Soovi korral viimistle pannilt pärit kerge oliiviõli läikega ning serveeri kohe, kui niidid on veel voolavad ja kaste endiselt särav.

    Professionaalsed märkused


  • Kaste peab enne pasta lisamist olema redutseeritud; vedel kaste ei kata pastat õigesti.

  • Küüslauk peab õli aromatiseerima, mitte sügavalt värvuma.

  • Lõplik läbisegamine on hädavajalik: see seob tärklise, õli ja tomati üheks tekstuuriks.
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