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Spaghetti sa sarsang kamatis

Spaghetti sa sarsang kamatis
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Nutrition Facts

Bawat serving na 320g

% Daily Value batay sa 2000 kcal na diyeta

Calories 365 kcal
18% DV
Kabuuang Taba 7.6g
12% DV
Monounsaturated Fat5.2g
Polyunsaturated Fat0.9g
Saturated Fat1.1g
Kabuuang Carbohydrate 63.4g
21% DV
Hibla4.2g
Almirol54.1g
Asukal5.1g
Protina 11.8g
24% DV
Protina ng Halaman11.8g

Tungkol dito

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.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)4.8mcg16%
Choline18.5mg3%
Folate (B9)96.0mcg24%
Niacin (B3)3.9mg24%
Pantothenic Acid (B5)0.6mg12%
Riboflavin (B2)0.1mg11%
Tiamina (B1)0.3mg26%
Bitamina A38.0mcg4%
Bitamina B60.2mg9%
Bitamina C6.1mg7%
Bitamina E1.4mg9%
Bitamina K10.2mcg9%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum42.0mg4%
Tanso210.0mcg23%
Bakal2.8mg16%
Magnesiyo46.0mg11%
Posporus155.0mg22%
Potasyo320.0mg7%
Selenium28.0mcg51%
Sodyum1280.0mg56%
Sink1.1mg10%

Spaghetti al Pomodoro e Origano

Paunang tala


Ito ang disiplinadong anyo ng spaghetti sa sarsang kamatis: maliwanag, tuwiran, at binabalanse ng banayad na lalim ng bawang at oregano. Dapat kumapit ang sarsa, hindi lunurin, ang bawat hibla; ang pasta ang dapat manatiling pangunahing tekstura, habang ang kamatis ay nababawasan tungo sa isang malinaw na glaze. Kapag wasto ang pagkakagawa, payak tingnan ang ulam ngunit eksakto ang pagtatapos.

Mahahalagang detalye ng recipe


  • Kategorya ng ulam: Pasta

  • Lutuin o pinagmulan: Italian

  • Uri ng putahe: Pangunahing putahe

  • Dami: 1 serving

  • Laki ng serving: 320 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 15 minuto

  • Kabuuang oras: 25 minuto

  • Antas ng hirap: Madali


    • Kagamitan


  • 3 L na kaserola

  • 20 cm na sauté pan

  • Salaan

  • Kahoy na kutsara

  • Sipit


    • Mga Sangkap


    Pasta


  • 90 g spaghetti

  • 6 g asin


    • Sarsa


  • 18 g olive oil

  • 6 g bawang, hiniwang manipis

  • 170 g tomato sauce

  • 1 g pinatuyong oregano

  • 1 g black pepper


    • Paraan


  • 1. Pakuluin nang husto ang 2.0 L na tubig sa kaserola. Idagdag ang 6 g asin, saka ang 90 g spaghetti. Haluin agad upang hindi magdikit-dikit. Lutuin nang 8 hanggang 10 minuto, hanggang ang pasta ay malambot na bahagya ngunit may matatag na gitna at ang mga hibla ay nananatiling malambot at nababanat.


  • 2. Habang naluluto ang pasta, painitin ang 18 g olive oil sa sauté pan sa katamtamang init. Idagdag ang 6 g bawang at lutuin nang 30 hanggang 45 segundo, hinahalo palagi, hanggang mabango at mapusyaw na ginto ang mga gilid. Huwag hayaang mag-brown ito.


  • 3. Idagdag ang 170 g tomato sauce, 1 g pinatuyong oregano, at 1 g black pepper. Pakuluin nang marahan sa loob ng 5 hanggang 6 minuto, hinahalo paminsan-minsan, hanggang bahagyang lumapot ang sarsa at maging bilugan ang lasa, nang wala ang hilaw na talas ng kamatis.


  • 4. Ilipat ang spaghetti nang direkta mula sa tubig papunta sa sarsa, na may kasamang kaunting tubig ng pinaglutuan. Haluing mabuti sa mahinang init sa loob ng 1 hanggang 2 minuto, hanggang pantay na kumapit ang sarsa sa pasta at maging makintab ang tekstura sa halip na basa. Kung kailangan, magdagdag ng kaunting tubig ng pasta upang lumuwag ang balot ng sarsa, saka pakuluin muli nang bahagya.


  • 5. Tikman at ayusin ang timpla kung kinakailangan lamang. Ang natapos na pasta ay dapat magkakaugnay, may magaang balot ng sarsa, at nababanat sa kagat, na kapansin-pansin ang bawang ngunit hindi nangingibabaw at ang oregano ay malinis na nasa likuran ng lasa.


    • Pagplating at paghahain


    Iikot ang spaghetti sa isang mainit na mababaw na mangkok, na tinitipon ang sarsa sa paligid at ibabaw ng pasta sa halip na sa ilalim nito. Tapusin ng magaang kintab ng olive oil mula sa kawali kung nais, at ihain agad habang malaya pang gumagalaw ang mga hibla at maliwanag pa ang sarsa.

    Mga propesyonal na tala


  • Dapat mapakuluan at mapalapot muna ang sarsa bago idagdag ang pasta; ang malabnaw na sarsa ay hindi kakapit nang tama.

  • Dapat pabanguhin lamang ng bawang ang mantika, hindi ito dapat mangitim nang husto.

  • Mahalaga ang huling paghahalo: ito ang nagbubuklod sa almirol, mantika, at kamatis sa iisang tekstura.
    • VegetarianMediterranean
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