Nutritional Info

Nutrition Facts

Serving Size 1 (1779g)

Calories 2352
Calories from Fat 701 (30%)
Amount Per Serving %DIV
Total Fat 77.9g 120%
Saturated Fat 27.8g 139%
Monounsaturated Fat 33.3g
Polyunsaturated Fat 16.8g
Trans Fat 0.0g
Cholesterol 990.6mg 330%
Sodium 4990.3mg 217%
Potassium 3433.5mg 73%
Total Carbohydrate 66.7g 22%
Dietary Fiber 6.2g 25%
Sugars 24.8g
Protein 324.7g 649%

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Recipe Description
Fresh garlic and tomatoes only enhance the flavor! During the winter months I use canned tomatoes instead of fresh.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1   parmesan cheese, grated
1 Pound(lb)  thin spaghetti or vermicelli
2 Tablespoon(T)  oil
6 Quart(q)  water
1   salt to taste
1 Teaspoon(t)  dried sweet basil
1/4 Teaspoon(t)  dried red pepper flakes
4   medium ripe tomatoes, peeled and cut into chunks
1/2 Teaspoon(t)  garlic powder to taste
1/2 Cup(c)  dry white wine
1/4 Cup(c)  water, for bacon
1 Cup(c)  sweet red onion, coarsely cubed
2 Tablespoon(T)  olive oil
1/4 Pound(lb)  lean thick sliced bacon, cut into squares


Saute bacon chunks until golden, but not entirely crisp.

Remove from pan and drain, leaving 2 tablespoons bacon drippings in pan.

Add olive oil, onion and 1/4 cup water.

Simmer for 3 minutes.

Add wine, garlic powder and tomatoes.

Add bacon and red pepper.

Cook for 3 minutes.

Add sweet basil; taste for salt and add if needed. Cook about 5 minutes or until slightly blended - tomatoes should remain in chunks, and sauce should be a bit liquid.

Bring 4 to 6 quarts of water to a boil. Add 2 tablespoons oil and a pinch of salt.

Add spaghetti to water and cook for 5 to 7 minutes, or until al dente; drain spaghetti.

Serve spaghetti into bowls and cover with sauce.

Top with grated cheese.

Additional notes

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Summer Spaghetti Roma
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