Spaghetti Al Pomodoro (serves 2)

Spaghetti Al Pomodoro by The Fat Foodie

We don’t eat a lot of spaghetti in our house because I tend to prefer my carbs in the form of vegetables or rice, but this recipe for Spaghetti al Pomodoro breaks the rule. I first made this Spaghetti al Pomodoro when my vegan step-son was visiting because I had a large pack of common tomatoes that needed to be used up and I wanted to make something for dinner that was fresh, but filling.

https://fodmarket.co.uk/ recently contacted me to see if I would like to try out some of their products and one of the ones that they suggested was Massel 7’s vegetable stock cubes. Massel is an Australian brand which makes a range of stock cubes which are low FODMAP because they don’t contain any onion or garlic. They’re also gluten-free and vegan.

Massel 7’s Vegetable Stock Cubes

After trying the Massel stock cubes in a number of recipes I have to say that I was really impressed. Considering that they don’t contain any strong-tasting vegetable extracts, such as onion or garlic, they worked extremely well as a high quality seasoning stock. They’re based around other herbs and vegetables (which include celery, cabbage, spinach and bay leaves) and can act as a light, but flavoursome stock for countless recipes.

(I should point out that I’m not being paid to say this, nor am I earning any affiliate commission from https://fodmarket.co.uk/ for this post either.)

Whenever I boil pasta I always add two or three stock cubes to the cooking water because I find that pasta is quite plain-tasting in general, but cooking it in the stock water infuses the cooked pasta with way more flavour. It might seem a bit luxurious to ‘waste’ stock cubes in this manner, but it really does make a huge difference to the overall taste of the pasta. Give it a go and see what you think.

If you’re in the mood for a light and fresh evening meal that celebrates humble, yet delicious, ingredients, such as tomatoes and pasta, then you can’t go wrong with Spaghetti al Pomodoro. With a simple topping of grated parmesan (or a non-dairy version) and freshly torn basil leaves you’ve the makings of a very satisfying supper.

Ingredients:

160g dried gluten-free spaghetti

500g common tomatoes (chopped)

1 tsp red wine vinegar

2 tbsps extra virgin olive oil

1 tsp white sugar

2 tbsps of water

Salt and pepper (to taste)

Fresh basil leaves (to serve)

40g grated parmesan (or non-dairy version)

Method:

To make the sauce put a saucepan over a medium heat and add the tomatoes, red wine vinegar, olive oil, sugar and water. Bring to a simmer and let the tomatoes steadily pulp down. Add more water if you think the mixture is getting too dry.

Put a large saucepan over a medium-high heat (and add stock cubes to the cooking water, if you like) and cook your spaghetti until it is done to your liking.

Once the tomatoes have broken down and the sauce is thick add salt and pepper to taste.

Drain the spaghetti and then mix the pomodoro sauce through it before serving it with fresh basil leaves and grated parmesan.

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Spinach and Walnut Pasta (serves 4)

Spinach and Walnut Pasta by The Fat Foodie

I know a lot of people who absolutely adore pasta, but I have to say that I think there are tastier carbohydrates to be had out there. However, I can’t deny that pasta is a really convenient meal to whip up in no time at all when you need to make a quick weekday meal. I also cannot argue with the fact that there are countless sauces and toppings that you can serve with your pasta. One flavour combination that I’ve wanted to try making for absolutely ages is spinach and walnut pasta. There was just something about the crunchiness of the walnuts with the softly wilted spinach that intrigued me and thankfully it didn’t disappoint.

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