"Do you have a low fat/low cal pasta recipe that you would like to share?!
I am dieting and would like to keep the calories and fat grams down but I need my pasta!.!.!.!.lolWww@FoodAQ@Com
Answers:
I make a raw/uncooked tomato sauce!. Get the ripest tomatoes you can find & dice 'em up!. If you can't find good fresh tomatoes, buy San Marzanos!. Alternately, pear/cherry/assorted grape tomatoes in place of romas etc!.are delish!. Cook your pasta (ziti, penne whatever you like) & drain!. Rub a cut clove of garlic in your serving bowl!. Put your hot cooked pasta in the bowl, add in your fresh tomatoes, fresh mozzarella balls (boccocinni - cut in half), fresh torn basil leaves, slivers of garlic, if you like!. Drizzle w evoo, & add salt & pepper to taste!. Sometimes I add fresh ricotta cheese or Ricotta Salata in place of the mozzarella, and roasted cherry tomatoes or roasted asparagus!.Www@FoodAQ@Com
You can back off by about half on the olive oil in this dish!.!.!.!.!.!.!.
Mark Strausman’s Tomato Sauce
--Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then!. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes!. Slow cooking will allow the skin to melt into the sauce!. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley!. ("CENTO" is one brand!.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp!. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp!. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Purée tomatoes in a food mill, removing most of the seeds!. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes!. Add red-pepper flakes!. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix!. Add remaining tomatoes, reduce heat to low, and let simmer!. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally!. Add basil!. Season with salt and pepper to taste!. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month!.Www@FoodAQ@Com
Mark Strausman’s Tomato Sauce
--Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then!. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes!. Slow cooking will allow the skin to melt into the sauce!. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley!. ("CENTO" is one brand!.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp!. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp!. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Purée tomatoes in a food mill, removing most of the seeds!. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes!. Add red-pepper flakes!. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix!. Add remaining tomatoes, reduce heat to low, and let simmer!. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally!. Add basil!. Season with salt and pepper to taste!. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month!.Www@FoodAQ@Com