This may be called the chronoasian method but that doesn’t mean that you only eat Asian style. This recipe comes to us straight from Italy. Simple, elegant and delicious. Real Italian cooking is about beautiful veg with lots of contrasting colors. The redness of the tomato sauce next to the deep black olives and the spring greenness of the broccoli, still slightly crunchy drizzled with olive oil and flavored simply with coarse salt and grounded pepper.
This is a perfect lunch with carbs or dinner with carbs, depending on how you’ve organized your week. You’ll be more than satisfied with 80 gr (+/- 2 ½ oz.) of pasta with a side plate of broccoli or alternatively a fresh green salad with a balsamic vinegar and olive oil dressing.
- 1 tablespoon of olive oil
- 1 tablespoon of water
- ½ finely chopped onion
- 1 large crushed clove of garlic
- 500 g (about 1 lbs.) of canned diced tomatoes
- Finely chopped basil leaves
- 100 g (+/-3 ounces) of pitted black olives
- 320 g (+/- 11 oz.) of uncooked pasta ( try whole grain or semi whole grain)
- In a sauce pan heat the olive oil and its equivalent in water. Add the onion and garlic, and sauté for a minute at medium heat.
- Pour in the diced tomato and a bit of water. Bring it to a boil. Turn down heat, add olives, cover and let simmer for 20 -30 minutes, stirring from time to time.
- Boil 3 liters of water in a large pot. Add a pinch of salt , a splash of olive oil and cook the pasta until it is al dente. It’s important not to overcook your pasta as it will raise its glycemic index.
- 5 minutes before pasta is cooked, season tomato sauce with salt and black pepper and sprinkle with basil right before serving.
Serve pasta with a green salad or steamed broccoli seasoned with salt, pepper and a dash of olive oil.