Nutritionally, pasta can also be excellent – perfect for growing kids and all the family, especially if you go wholemeal. It is an ideal carbohydrate because it releases energy slowly; it is highly digestible and the lack of fats makes it suitable for low-calorie diets. Contrary to popular belief that pasta is stodgy, it can be as light, fresh and summery as you like. Mix some pasta with my simple tomato sauce or homemade pesto for a quick and nourishing.
- 250 g orecchiette 3 tablespoons olive oil 2 cloves of garlic
- 1 x 150 g jar of green olives (stones in) 8 tablespoons passata
- 1Cook the pasta according to the packet instructions in a large pan of boiling salted water.
Peel, slice and fry the garlic for a few minutes in the oil until softened.
- 2Stone and chop the green olives, reserving the brine. Add the olives to the pan, season, stir and cook for 2 minutes.
- 3Stir in the passata and the brine, and cook for 5 minutes.
Reserving the cooking water, drain and add the pasta to the sauce. Serve immediately
- Total Fat28.4 g44%
- Carbs97 g32%
- Fiber6 g24%
- Sugars7 g8%
- Protein16.6 g33%