FRESH TOMATO PASTA (RISOTTO PASTA)

Identity Card of the Recipe

149 KCal Calories per serving

Ingrediants

320 g of wholemeal pasta
Optional: 30 g of grated Parmesan cheese
7 g of salt
600 g of cherry tomatoes
1 clove of garlic
Q.b. of pepper
30 g of black olives
2 tablespoons of extra virgin olive oil
30 g of capers
1.2 liters of vegetable broth or water
A few basil leaves

Materials Needed

Pot with lid
Saucepan or skillet
Ladle
Chopping board
Colander

Preparation

Fill a saucepan with 1.2 liters of water (or vegetable broth) and bring to a boil. Season with salt.
Meanwhile, wash the tomatoes, dry them and cut them into cubes.
Heat a large pan or saucepan (stone or non-stick): when it has reached the desired temperature, pour a drop of oil and flavor with a clove of garlic. Pour in the cherry tomatoes and cook over high heat for 3-4 minutes. Add freshly ground pepper to taste.
Remove the garlic clove, then add the pasta directly in the sauce (not in the water): with this cooking method, the pasta will take on an excellent sweet taste, completely different from the typical pasta with tomato sauce.

Did you know that
If the flavor of the cherry tomatoes is not very strong, you can add a teaspoon of tomato paste! As an alternative to fresh cherry tomatoes, you can use copper tomatoes or, to speed up the times, you can prefer canned tomatoes, peeled tomatoes or simple tomato sauce.
In this recipe we used wholemeal pasta, but those who wish can use refined pasta.

Moisturize the pasta slowly as if it were a risotto: with a ladle, gradually add the boiling water to the pasta, being careful not to let the pasta boil when you open the lid.

The advice OK
Before opening the lid of the pot containing pasta and sauce, it is advisable to raise the heat slightly, in order to avoid losing the boil. After adding the ladle of water, mix and cover the pasta pot with the lid again; lower the heat, always keeping it boiling.

About halfway through cooking, add the black olives and capers: it is advisable not to add the vegetables to the pasta from the beginning of cooking to prevent the olives from becoming soggy and from flaking the capers.
Continue cooking by slowly adding water.

Pay attention to cooking
The cooking times of the “risottata” pasta are slightly longer than those shown on the package because the pasta is hydrated much more slowly. Normally, it takes about 18-20 minutes to cook wholemeal pasta with this process.

When the pasta is almost ready, remove the lid from the pot and raise the heat to dry the tomato sauce, making sure that it does not stick to the pot.
At this point, turn off the heat and flavor with grated parmesan and flavor with fresh basil.

Alice's comment - PersonalCooker

Did this method of cooking pasta surprise you? I guarantee you that the flavor is better, full and intense and the pasta is so creamy I cannot describe it in words: I am sure that if you try this method, you will never leave it!

Nutritional values and Health Comment on the recipe

Pasta al Pomodoro is a recipe that falls within the group of first courses.
It has a medium-low energy intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium biological value.
Cholesterol is irrelevant and fiber is abundant.
Pasta al Pomodoro is suitable for most nutritional regimes.It has no contraindications for obesity and metabolic diseases, although in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia it is advisable to moderate the portion.
It is contraindicated for the celiac diet.
Without cheese it could also be adapted to the nutritional regime against severe lactose intolerance, to the vegan and vegetarian philosophy.
The average portion is 180-250g (270-370kcal).