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番茄酱意大利面

番茄酱意大利面
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营养成分表

每份 320 克

% 每日参考值基于 2000 千卡饮食

卡路里 365 kcal
18% DV
总脂肪 7.6g
12% DV
单不饱和脂肪5.2g
多不饱和脂肪0.9g
饱和脂肪1.1g
总碳水化合物 63.4g
21% DV
膳食纤维4.2g
淀粉54.1g
糖5.1g
蛋白质 11.8g
24% DV
植物蛋白11.8g

关于

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.

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.8mcg16%
胆碱18.5mg3%
叶酸96.0mcg24%
烟酸3.9mg24%
泛酸0.6mg12%
维生素B20.1mg11%
维生素B10.3mg26%
维生素A38.0mcg4%
维生素B60.2mg9%
维生素C6.1mg7%
维生素E1.4mg9%
维生素K10.2mcg9%

矿物质

营养素含量DV%半衰期
钙42.0mg4%
铜210.0mcg23%
铁2.8mg16%
镁46.0mg11%
磷155.0mg22%
钾320.0mg7%
硒28.0mcg51%
钠1280.0mg56%
锌1.1mg10%

番茄牛至意大利面

前言


这是番茄酱意大利面的克制表达：明亮、直接，并由大蒜与牛至的沉静深度取得平衡。酱汁必须包裹每一根面条，而不是将其淹没；意大利面应始终是主要口感，番茄则收浓为一层清透的光泽。处理得当时，这道菜外观简单，收尾却要求精准。

食谱要点


  • 菜品类别：意大利面

  • 菜系或起源：意大利

  • 餐次类型：主菜

  • 份量：1 份

  • 每份分量：320 g

  • 准备时间：10 分钟

  • 烹饪时间：15 分钟

  • 总时间：25 分钟

  • 难度：简单


    • 设备


  • 3 L 汤锅

  • 20 cm 煎炒锅

  • 滤盆

  • 木勺

  • 夹子


    • 食材


    意大利面


  • 90 g spaghetti

  • 6 g 盐


    • 酱汁


  • 18 g 橄榄油

  • 6 g 大蒜，切成薄片

  • 170 g 番茄酱

  • 1 g 干牛至

  • 1 g 黑胡椒


    • 做法


  • 1. 在汤锅中将 2.0 L 水煮至完全沸腾。加入 6 g 盐，再加入 90 g spaghetti。立即搅拌以防粘连。煮 8 至 10 分钟，直到意大利面刚好熟透、中心仍有韧性，且面条保持柔软有弹性。


  • 2. 在意大利面煮制期间，将 18 g 橄榄油倒入煎炒锅中，以中火加热。加入 6 g 大蒜，持续搅拌烹煮 30 至 45 秒，直到香气释放、边缘呈浅金色。不要让其变褐。


  • 3. 加入 170 g 番茄酱、1 g 干牛至和 1 g 黑胡椒。轻轻煨煮 5 至 6 分钟，期间偶尔搅拌，直到酱汁略微变稠、风味更圆润，且没有生番茄的尖锐感。


  • 4. 将 spaghetti 直接从水中捞入酱汁中，让少量煮面水一同带入。用小火翻拌 1 至 2 分钟，直到酱汁均匀附着在意大利面上，质地呈光泽而非湿水。如有需要，可加入少量煮面水使包裹更松润，然后再稍微收浓。


  • 5. 品尝后仅在必要时调整调味。完成的意大利面应当整体协调、酱汁轻薄包裹，咬感有弹性；大蒜的存在应清晰但不喧宾夺主，牛至则干净地停留在背景中。


    • 装盘与上桌


    将意大利面卷入预热的浅碗中，让酱汁聚拢并覆盖在面条周围与表面，而不是堆在底部。如愿意，可淋上锅中少许橄榄油增添轻微光泽，并立即上桌，此时面条仍流畅舒展，酱汁也依然鲜明。

    专业提示


  • 在加入意大利面之前，酱汁必须先收浓；过稀的酱汁无法正确包裹面条。

  • 大蒜应当为油增香，而不是炒至颜色过深。

  • 最后的翻拌至关重要：它能将淀粉、油脂和番茄结合成统一的质地。
    • 素食地中海饮食
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