Spaghetti with Tomato Sauce, Basil, Zucchini, and Toasted Pine Nuts

The addition of sautéed zucchini and toasted pine nuts transforms a simple tomato sauce into a true gourmet delight.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, spaghetti, whole grain

  • 20 g Oil, olive

  • 80 g Eggplant, raw

  • pieces Pine nuts

  • 400 g Tomato sauce, without salt

Steps

  1. Place a pot with a larger amount of lightly salted water on the stove for cooking the pasta (see advice). Add the pasta to the boiling water and cook for the time indicated on the package.

  2. While the pasta is cooking, lightly toast the pine nuts in a non-stick pan and set them aside. In the same pan, pour in olive oil and sauté the zucchini, cut into small cubes. Mix the sautéed zucchini with the tomato and basil sauce.

  3. Once the spaghetti is cooked al dente, drain it and mix it with the sauce. Sprinkle the prepared pasta with the toasted pine nuts and serve.

Nutrition Information (Per 100g)

  • Calories: 317.4 kcal
  • Fat: 4.8 g
    • Saturated Fat: 0.4 g
  • Carbohydrates: 60.8 g
    • Sugars: 0.2 g
  • Protein: 11.2 g
  • Fiber: 0.4 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 grams of pasta, and 7 grams of salt. This amount of water ensures excellent cooking consistency and prevents the pasta from sticking together during boiling. Italians swear by pasta "al dente," which means it should still be firm when bitten. The easiest way to check if the pasta is cooked correctly is to taste it or break it. Properly cooked pasta will have a slightly darker dot in the center. If the dot is still white, the pasta is not yet fully cooked.