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Source of lycopene and carbohydrates
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Pasta with fresh tomato sauce (200 g) has 244 calories. That works out to 122 calories per 100 g. It contains 47 g of carbs, 7.6 g of protein, 3.6 g of fat and 3.6 g of fiber. Its 24 µg of Selenium covers 44% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
244
KCAL / 200G
Carbs
47g
· 17% DV
Protein
7.6g
· 15% DV
Fat
3.6g
· 5% DV
Fiber
3.6g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 12% · Fat 13%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 244 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 0.56 g | 3% |
| Trans fat | 0 g | |
| Sodium | 290 mg | 13% |
| Total carbohydrate | 47 g | 17% |
| Fiber | 3.6 g | 13% |
| Protein | 7.6 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 244 kcal |
| 100 g | 100 g | 122 kcal |
| 1 cup (small) | 150 g | 183 kcal |
| 1 serving (medium) | 180 g | 220 kcal |
| 1 serving (large) | 280 g | 342 kcal |
| 1.5 cup (large) | 300 g | 366 kcal |
| 2 cup (extra large) | 400 g | 488 kcal |
| 1 pack (whole) | 400 g | 488 kcal |
Calculated from 122 calories per 100 g.
Pasta with fresh tomato sauce is made by cooking chopped or grated ripe tomatoes with olive oil, garlic, and herbs, then tossing the sauce with cooked pasta. Simmer until the tomatoes soften and their juices reduce; a splash of pasta water helps the sauce coat the noodles.
Ripe, fragrant tomatoes with plenty of flavor are best for pasta with fresh tomato sauce. In-season tomatoes usually taste sweeter and more vivid; if yours are very watery, remove some of the seeds and pulp so the finished sauce does not turn thin.
No, you do not need to peel tomatoes for pasta with fresh tomato sauce. Grating them leaves much of the skin behind, while a brief dip in hot water makes peeling easy if you prefer a smoother texture. Blending the cooked sauce also removes a lot of texture.
The sauce for pasta with fresh tomato sauce is often watery because the tomatoes have released more liquid than the pan can evaporate. Simmer it uncovered until it thickens, and add pasta water sparingly, since too much can thin the sauce again.
Yes, a little starchy pasta water can help pasta with fresh tomato sauce cling to the noodles. Stir in a small splash at a time after combining the pasta and sauce; adding too much at once can make the dish soupy.
Spaghetti, linguine, penne, and fusilli all work well with fresh tomato sauce. Long pasta lets a light sauce spread across each strand, while ridged or twisted shapes catch tomato pieces in their grooves.
Basil is a classic herb for pasta with fresh tomato sauce, and parsley or oregano also works well. Add tender basil near the end of cooking to keep its aroma fresh; dried oregano can go in earlier so its flavor has time to develop.
Yes, canned tomatoes can stand in when ripe fresh tomatoes are unavailable, though the dish will taste less like a fresh-tomato sauce. Choose plain canned tomatoes rather than a pre-seasoned sauce, and simmer them until the texture and flavor suit the pasta.
Yes, you can make the tomato sauce ahead and cook the pasta just before serving. Store them separately so the noodles do not absorb the sauce and become soft; warm the sauce in a pan, then toss it with freshly cooked pasta.
Yes, the tomato sauce freezes better than the fully assembled pasta. Freeze the sauce in a sealed container and thaw it in the refrigerator before reheating; cooked pasta can become soft or grainy after freezing, so it is best made fresh.
Vitamins
B1
0.18mg · 15% DV
Biotin
4.2µg · 14% DV
B3
2.2mg · 14% DV
Folate
48µg · 12% DV
Minerals
Selenium
24µg · 44% DV
Copper
0.2mg · 22% DV
Manganese
0.48mg · 21% DV
Phosphorus
116mg · 17% DV
Sodium
290mg · 13% DV
Potassium ⭐
350mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 244 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pasta with fresh tomato sauce combines cooked pasta with a sauce made from fresh tomatoes. It draws on Italy’s long pasta tradition, while remaining an easy, adaptable meal enjoyed in homes around the world.
When tomatoes are ripe, the sauce tastes bright and gently tangy, with a soft texture that clings to the pasta. Serve it as a simple lunch or dinner, perhaps with a green salad; fresh herbs or extra vegetables add flavour and variety without making the dish heavy. It is mainly a carbohydrate source, with 23.5 g of carbohydrates per 100 g, and can suit vegetarian or vegan meals when prepared without animal-based additions.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.56g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.