Wholewheat Pasta and Homemade Olive Sauce

ImageI was expecting wholewheat pasta to be a less tasty version of normal pasta but I was pleasantly surprised and could barely taste the difference. So I boiled up a 100g serving, without salt and mixed in my fresh homemade sauce. The sauce had tomatoes, capers, kalamata olives, lemon juice, garlic, red onion and olive oil (I halved the amount of olive oil the recipe stated and added a few sprays of one cal olive oil spray instead) in it. To make it go a bit further I added a few cups of water and allowed the tomatoes to simmer right down. It was SO tasty, the water didn’t make it tasteless or watery because everything was simmered so intensely it was just a taste bomb (well, may be that’s a slight exaggeration but it was delicious). I had some spinach that needed using up too so I boiled it up and added it in! The sauce made 7 servings so I have more in the fridge!

Recipe: (makes 7 portions)

  1. 1 tablespoon of olive oil
  2.  3-4 sprays of FryLight
  3. 350g tomatoes, sliced
  4. 200g kalamata olives, sliced
  5. 1 tablespoon of capers
  6. 1 red onion, sliced
  7. juice of half a lemon
  8. 1 clove of garlic, crushed
  9. water to taste/consistency

Begin by frying the tomatoes and onion with the oil and a few tablespoons of water until the tomatoes completely collapse. Add in the remaining ingredients, allowing it to gently simmer for around 1o minutes. Add in water as it thickens. Season to taste.

 

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