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Tomato-sauced carbohydrate energy source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Tomato curly pasta (180 g) has 256 calories. That works out to 142 calories per 100 g. It contains 48.8 g of carbs, 8.1 g of protein, 3.2 g of fat and 3.8 g of fiber. Its 27.4 µg of Selenium covers 50% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 180 g
256
KCAL / 180G
Carbs
48.8g
· 18% DV
Protein
8.1g
· 16% DV
Fat
3.2g
· 4% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 13% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 256 kcal | |
| Total fat | 3.2 g | 4% |
| Saturated fat | 0.5 g | 3% |
| Trans fat | 0 g | |
| Sodium | 342 mg | 15% |
| Total carbohydrate | 48.8 g | 18% |
| Fiber | 3.8 g | 14% |
| Protein | 8.1 g | 16% |
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) | 180 g | 256 kcal |
| 1 ounce (small) | 28 g | 40 kcal |
| ½ cup (small) | 90 g | 128 kcal |
| 100 g | 100 g | 142 kcal |
| 1 serving (medium) | 150 g | 213 kcal |
| 1 serving (large) | 250 g | 355 kcal |
| 1.5 cup (large) | 270 g | 383 kcal |
| 1 pack (large) | 300 g | 426 kcal |
Calculated from 142 calories per 100 g.
Tomato curly pasta is pasta served with tomato-based sauce; the curly shape is commonly used because its grooves hold onto sauce. Recipes often add oil, garlic, herbs, or vegetables, but the exact ingredients vary by preparation.
Cook tomato curly pasta until just tender rather than leaving it in the water after it is done. Drain it promptly and toss it with the sauce; if you plan to finish cooking it in the pan, take it off the boil slightly early.
Yes, fresh tomatoes work well in tomato curly pasta. Chop or grate ripe tomatoes, cook them until their liquid reduces into a sauce, then season and toss with the cooked pasta.
The twists and ridges on tomato curly pasta help catch and hold tomato sauce. For an even coating, combine the pasta and sauce while both are hot, adding a little pasta-cooking water if the sauce feels too thick.
Yes, you can prepare tomato curly pasta ahead, but the pasta will continue absorbing sauce as it sits. For the best texture, store the pasta and sauce separately in the refrigerator and combine them when reheating.
Add chickpeas, white beans, lentils, or vegetables to tomato curly pasta to make the meal more substantial. These additions also bring texture and pair naturally with the tomato sauce.
Parmesan is a classic topping for tomato curly pasta, while mozzarella gives it a softer, melty finish. Add hard cheese just before serving, or bake the pasta with mozzarella until the top is melted.
Yes, tomato curly pasta can be served cold as a pasta salad. Chill the cooked pasta promptly, then add vegetables, olives, or herbs; loosen the tomato coating with a little olive oil if it has thickened.
Yes, reheat tomato curly pasta in a covered pan over low heat or in the microwave, stirring partway through. Add a splash of water to loosen the sauce and heat it until steaming throughout.
No, tomato curly pasta does not need baking; it can be served as soon as the cooked pasta is tossed with hot tomato sauce. Baking is an optional variation, often used with cheese for a browned top.
Vitamins
Folate
104.4µg · 26% DV
B1
0.22mg · 18% DV
B3
2.61mg · 16% DV
Biotin
3.78µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Manganese
0.56mg · 24% DV
Copper
0.2mg · 22% DV
Phosphorus
117mg · 17% DV
Sodium
342mg · 15% DV
Potassium ⭐
261mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 256 calories in 1 cup (medium) (180 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.
Tomato curly pasta combines curled or spiral-shaped pasta with a tomato-based sauce. The shape holds sauce in its grooves, and this everyday pairing draws on the Italian pasta tradition; it can be made with tomatoes, a little oil and seasonings.
It is commonly served as a lunch or dinner main, or alongside vegetables, meat or a salad. In Turkey, it may also appear with yoghurt or as a chilled pasta salad. Tomato curly pasta is mainly a source of carbohydrates, so pairing it with a protein-rich food can make a more balanced meal. For a lighter version, use a modest amount of oil and add vegetables such as courgette or peppers.
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
0.5g
MONOUNSATURATED
1.49g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.