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Tomato paste pasta: source of carbohydrates and fiber, enriched with tomato paste.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
24.5g
· 78%
Protein
4.2g
· 13%
Fat
1.2g
· 9%
Fiber
2.3g
Vitamins
B1
0.12mg · 10% DV
B3
1.2mg · 8% DV
Vitamin C
6.5mg · 7% DV
B5
0.32mg · 6% DV
Minerals
Iron
1mg · 6% DV
Phosphorus
42mg · 6% DV
Magnesium
22mg · 5% DV
Sodium
120mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not 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
0.22g
MONOUNSATURATED
0.15g
POLYUNSATURATED
0.19g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
Briefly cook the tomato paste in olive oil, then loosen it with pasta water to remove the raw, sharp taste. Garlic, oregano, basil, or chili flakes add more depth.
Overcooked pasta releases more starch and can become sticky, while too little sauce makes it dry. Cook it al dente and use a little reserved pasta water to bind and loosen the sauce.
As a carbohydrate-based meal, it can work a few hours before training to support energy. After exercise, pair it with a protein food such as yogurt, cheese, eggs, chicken, tuna, or legumes for a more balanced recovery meal.
Yogurt, cheese, tuna, chicken, chickpeas, or lentils provide a useful protein complement. A large salad or cooked vegetables can add variety and make the meal more filling.
Tomato paste sauces are often lower in fat than sauces made with cream and generous amounts of cheese. The final dish still depends on how much oil, cheese, and pasta is used.
Yes, if it is refrigerated within two hours of cooking, it will generally keep for 3 to 4 days. Reheat it until piping hot and avoid repeatedly cooling and reheating the same portion.
Yes, cooked pasta with tomato paste sauce can be frozen in an airtight container, although the pasta may soften after thawing. Slightly undercooking the pasta and freezing individual portions gives a better texture.
The acidity of tomato paste may trigger burning or discomfort in some people with reflux or a sensitive stomach. Using less chili, limiting added fat, and avoiding a large late-night portion may help.
No single food automatically causes weight gain; overall intake, portion size, and activity level matter most. If eaten often, vary the meal with vegetables and protein foods and keep added oil and rich toppings moderate.
Traditional wheat pasta contains gluten, so it is not suitable for people with coeliac disease or medically diagnosed gluten-related conditions. When using gluten-free pasta, check the labels of the tomato paste and other ingredients for possible cross-contact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.