Know what’s on your plate
Spaghetti pasta
Calories & nutrition facts
canned, in tomato sauce
Nutrition facts
Per 100 g% DV- Calories 72 kcal —
- Protein 2.1 g 4%
- Carbohydrate 16 g 6%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 0.9 g 3%
- Sugars 5.5 g —
- Sodium 190 mg 8%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 15 µg 2%
- Vitamin D 0 µg 0%
- Vitamin E 0.29 mg 2%
- Thiamin (B1) 0.09 mg 8%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.9 mg 6%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.06 mg 4%
- Biotin (B7) 1 µg 3%
- Folate (B9) 4 µg 1%
Minerals
- Calcium 13 mg 1%
- Iron 0.57 mg 3%
- Magnesium 9 mg 2%
- Phosphorus 27 mg 2%
- Potassium 122 mg 3%
- Zinc 0.2 mg 2%
- Manganese 0.11 mg 5%
- Selenium 2 µg 4%
Similar foods
- White spaghetti pastadried, boiled in unsalted water141 kcal / 100 g
- Macaroni spaghetti pastadried, gluten free362 kcal / 100 g
- Spaghetti in saucecanned54 kcal / 100 g
- Spaghetti with meatballsin tomato sauce, canned100 kcal / 100 g
- Pasta with tomato sauceno meat, canned71 kcal / 100 g
- Tomato pastacommercial, tomato based sauce133 kcal / 100 g
- Tomato pastecanned68 kcal / 100 g
- Pasta ravioli meat filling canned in tomato sauce77 kcal / 100 g
Questions about Spaghetti pasta
How much dry spaghetti should you cook per person?
Allow about 75–100 g dry spaghetti per adult as a main course, or around 50–75 g for a lighter meal. Weigh it before cooking, as it absorbs water and becomes heavier.
How do you cook spaghetti so it stays separate?
Use a large pan of boiling water and stir the spaghetti well as soon as you add it. Keep the water boiling, stir once or twice, and drain when the strands are tender but still slightly firm; follow the packet time as a guide.
Can you cook spaghetti ahead and reheat it?
Yes. Cool it promptly, refrigerate it in a covered container and use it within three days. Reheat it until steaming hot, tossing it in a pan with a splash of water or sauce so it does not dry out.
What sauce goes well with spaghetti?
Tomato and basil, garlic with olive oil, and ragù all cling well to spaghetti. For a classic spaghetti carbonara, toss the hot pasta with egg, hard cheese and pancetta off the heat to make a silky sauce without scrambling the egg.
Can you break spaghetti before cooking it?
You can, but there is usually no need: lower the strands into a wide pan of boiling water and push the softened ends under as they bend. Keeping them long makes them easier to twirl around a fork.
Can you use another pasta shape instead of spaghetti?
Linguine is a close substitute, especially with pesto or seafood sauces. For a chunky sauce, use a short shape such as penne, which holds pieces of vegetables and meat more easily than long strands.
Does spaghetti contain gluten?
Most spaghetti is made from wheat and contains gluten. If you need to avoid gluten, choose spaghetti specifically made from ingredients such as rice or corn, and check that it is labelled gluten-free.
Source: CoFID (UK) 11-735 · per 100 g · carbohydrate per EU label, fibre excluded
