Pasta Pomodoro Nutrition Facts

Calories, fat, protein, and carbohydrate values for Pasta Pomodoro.


There are 318 calories in Pasta Pomodoro.


Nutrition Facts
Pasta Pomodoro
Serving Size:


cup (248 grams)

Amount Per Serving
Calories from Fat 109
Calories 318

% Daily Value*

Total Fat 12 grams

Saturated Fat 3.5 grams

Trans Fat 0 grams
Polyunsaturated Fat 1.3 grams
Monounsaturated Fat 6.3 grams

Cholesterol 11 milligrams

Sodium 244 milligrams

Potassium 578 milligrams

Total Carbohydrates 45 grams

Dietary Fiber 4.3 grams

Sugars 6.7 grams
Protein 9.2 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Bakery / Deli > Prepared & Preserved Foods > Pasta & Noodles (Perishable)

How long would it take to burn off 320 KCal?
Walking (3mph) 86 minutes
Running (6mph) 31 minutes
Bicycling (10mph) 44 minutes
Values estimated based on person weighing 140 lbs.

What is the difference between pomodoro and marinara?

Marinara is a runny, flavorful red sauce that you simmer with herbs for anywhere from thirty minutes to multiple hours. Compared with marinara, pomodoro is hardly a sauce: Seeded, diced tomatoes get cooked with fresh garlic and olive oil into a mixture that just coats pasta.

What is the taste of pomodoro sauce?

Pomodoro sauce is a light and sweet red sauce that’s smoother in texture than your average tomato sauce. Serve it with your favorite pasta, and top with freshly chopped basil and grated parmesan for the ultimate Italian meal.

What is pomodoro in Italian food?

Pasta al pomodoro (pronounced [ˈpasta al pomoˈdɔːro]) is an Italian food typically prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients. It is intended to be a quick light dish, rather than a dish in a heavy sauce. Pomodoro means “tomato” in Italian.

Why is tomato called pomodoro in Italian?

It literally means “apple of gold” (pomo d’oro) in Italian, a reference to the colour of the tomato before it becomes fully ripe.

Why is it called pomodoro?

Developer and entrepreneur Francesco Cirillo created the pomodoro technique in the late 1980s, when he began to use his tomato-shaped kitchen timer to organize his work schedule. Each working interval is called a pomodoro, the Italian word for tomato (plural: pomodori).

Is pomodoro the same as tomato sauce?

What texture to look for. Pomodoro sauce isn’t really chunky; it’s thicker. The ingredients are minced and cut small so that the sauce has a smooth texture, though it’s not thin or liquidity as marinara is. This is because it is not made with tomato paste or sauce, but rather with pureed tomatoes.

Is pomodoro sauce healthy?

May Support Heart Health

A review of epidemiological evidence indicates eating tomato products rich in lycopene, like marinara sauce, may reduce your risk of heart disease. 10 High blood levels of lycopene may also lower your risk of having a stroke.

Who invented pasta pomodoro?

The dish got an official recognition in 1837, when chef and author Ippolito Cavalcanti published the first recipe for ‘vermicelli al pomodoro’ (vermicelli are similar to spaghetti); by the end of that century, pasta al pomodoro had become popular all over Italy, and, through the Italian mass migration of that time, it …