Pasta with tomato sauce always makes everyone happy, simple, light and healthy. Here we want to offer you a tasty variant, the crunchy pasta risotto tomato sauce. Whole grain spaghetti are cooked together with the sauce becoming pleasantly crunchy and even more satiating. The sauce is rich in lycopene, a powerful antioxidant with anti-inflammatory and anti-tumor action, and finally, fresh chili pepper brings lots of vitamin C.
320 grams of whole durum wheat spaghetti
300 grams of cherry tomatoes
400 grams of tomato purée
2 cloves of garlic
Extra virgin olive oil
Fresh chili pepper
In a large pan, sauté the garlic cloves with extra virgin olive oil and the chopped chili pepper. Add the cherry tomatoes cut in half and after about a minute the tomato puree. Add a pinch of salt. Cook for ten minutes, then remove the garlic and remove the pan from the heat. Bring a pot full of salted water to a boil. When the water boils add the pasta and cook for 3 minutes. After this time, drain the pasta and pour it into the saucepan. Put on the heat and cook the spaghetti in the sauce, stirring occasionally to prevent them sticking to the bottom. After about ten minutes the spaghetti will be cooked, deliciously crispy, and the sauce will be thick and tasty. Remove from the heat, add a little fresh chili pepper cut into small pieces and enjoy your meal!