Who doesn’t love a good pasta? It’s quick, easy to prepare and generally packed with delicious flavours. But pasta does have a bad reputation as a result of all the processed or “white” pasta varieties on the shelf which often leave you feeling bloated and tired due to fluctuations in your blood sugar levels. The good news is that you don’t have to consign yourself to a pasta-free life. Rather, opt for wholewheat pastas; or even, as is the latest trend, vegetable-based “spaghetti” made out of courgettes or butternut.
Celebrate World Pasta Day today with this Italian-inspired dish from Patrick’s The Optimum Nutrition Cookbook which is quick, easy and of course nutritious.
Spaghetti Pomodoro with olives
1 large onion
1 clove of garlic
700g fresh tomatoes, skinned and diced, or 2 x 400g cans tomatoes
2 tablespoons tomato purée
salt and pepper to taste
2 teaspoons freshly chopped basil
Spaghetti (wholewheat or vegetable) to serve two
16-20 small black olives
- Put the onion and garlic in a saucepan and barely cover with water.
- Bring to the boil and simmer for about five to seven minutes until soft.
- Add the tomatoes, tomato purée and seasoning and return to the boil.
- Lower the heat and simmer for 35-40 minutes in a partially covered pan so that the sauce reduces, but keep an eye on it to make sure that it does not burn.
- Stir in the basil.
- Use the sauce as it is or purée if you prefer a smoother texture.
- Cook the pasta as directed on the pack and drain well.
- Toss with olives, spoon the tomato sauce over the top and serve.