Pasta de Centeio

Pasta de Centeio is a delicious gluten-free Brazilian pasta dish made from rye flour, offering a unique nutty flavor and hearty texture. Paired with a fresh tomato and basil sauce, this dish is both comforting and nutritious.

Ingredients

• Rye flour - 150 grams
• Water - 100 milliliters
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Cherry tomatoes - 200 grams
• Fresh basil - 10 leaves
• Garlic - 1 clove
• Parmesan cheese - 30 grams (optional)
• Black pepper - to taste

Steps

1. In a mixing bowl, combine the rye flour and salt. Gradually add water and olive oil, mixing until a dough forms.
2. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 10 minutes.
3. While the dough rests, prepare the sauce by heating a tablespoon of olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
4. Add halved cherry tomatoes to the pan and cook for about 5-7 minutes until they start to break down.
5. Stir in freshly torn basil leaves and season with salt and black pepper. Remove from heat.
6. Roll out the rested dough on a floured surface to about 2-3 mm thickness. Cut into your desired pasta shape.
7. Bring a pot of salted water to a boil and cook the pasta for 3-4 minutes or until al dente. Drain the pasta.
8. Toss the cooked pasta with the tomato sauce. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• High in fiber which promotes digestive health.
• Rich in antioxidants from tomatoes and basil.

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