Pasta! The ultimate stress-free meal that has been feeding generations after generations! Toss it with this spiced tomato sauce and your dinner is complete. I personally use wholewheat pasta because it has a nice chew when you cook it al-dente and it is digested even better; oh, and it has much more fiber.
The main difference between white pasta and wholewheat pasta, is the process of making it. And this is simply because in the process of making white pasta, the flour used, lacks the whole seed or the three parts that makes up the seed (bran, germ, endosperm), making it lose some vital nutrients that the wholewheat pasta maintains.
Spiced Tomato Sauce
There are sauces, and then there is this sauce. Many will agree and many will disagree. Tomato sauce is the mother of all sauces when it comes to pasta. Period. It’s simple, it’s tasty, it’s easy and it can become so versatile to your own taste; either spiced up, or mild, creamy, cheesy, anything you really like.
- 500g whole wheat pasta (Farfalle)
- 10 ripe tomatoes (Grated) or simply use 2 cans of canned tomatoes
- 4 tbsp capers
- 10-12 cherry tomatoes
- 150g feta cheese
- 1 tbsp tabasco
- 1 tbsp ginger powder
- 1 tsp cumin
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 2 tbsps black olives (Pitted and Sliced)
- Pinch of sugar
- Pinch of salt
- In a large saucepan, pour 3/4 of water and bring to the boil
- Add a generous amount of salt (3-4 tbsps) and cook pasta according to packaging.
- Add a non-stick pan on a medium-high heat and add the tomatoes (grated or canned). Add the cherry tomatoes (halved) and cook for 2-3 minutes.
- Lower the heat to medium and add the salt, ginger, pepper, sugar, cumin, paprika and tabasco. Cook for another 5-7 minutes.
- By the time the pasta is ready, your sauce will be ready as well.
- Drain the pasta, saving 1/2 glass of pasta water.
- Add pasta to the sauce and toss.
- Add the pasta water and let cook for another minute.
- Serve in a large serving plate, adding the capers, olives and feta on top.
- Drizzle with a little olive oil and a squeeze of lemon.