Pasta al Pomodoro

Pasta al Pomodoro is a classic Italian dish reimagined with a French twist, featuring high-protein pasta that brings a rich, comforting flavor to your table. This dish balances the freshness of ripe tomatoes with savory herbs, making it a delightful meal for any occasion.

Ingredients

• High-protein pasta (e.g., lentil or chickpea) - 200 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Tomatoes, chopped - 400 grams (canned or fresh)
• Fresh basil leaves - 10 grams
• Salt - 1 teaspoon
• Black pepper - to taste
• Parmesan cheese, grated - 30 grams (optional)
• Water - 1 liter

Steps

1. Bring 1 liter of water to a boil in a large pot. Add a teaspoon of salt.
2. Once boiling, add the high-protein pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
3. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Add the chopped tomatoes to the skillet, stirring well. Cook for 5-7 minutes until the tomatoes break down and form a sauce.
6. Season the sauce with salt and black pepper to taste, and stir in the fresh basil leaves.
7. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
8. Add the drained pasta to the skillet with the tomato sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
9. Serve immediately, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 22 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and minerals from tomatoes and fresh basil.

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