Penne Pasta with Mushrooms and Tomato Garlic Sauce
Danica YAU, accredited practising dietitian (Australia) and editor of HKDA , said, "Commercial tomato sauces are often high in salt. Make your own tomato sauce at home to reduce salt intake, thus lowering your risk of hypertension."
Ingredients: (to serve 1)
|Penne pasta||150 g|
|Olive oil||1 teaspoon|
|Garlic, finely chopped||2 cloves|
|Onion, finely chopped||10 g|
|Assorted mushrooms, sliced (King oyster mushrooms, fresh shittake mushrooms, white mushrooms)||100 g|
|Homemade tomato sauce||1 portion|
|Fresh flat-leaf parsley, finely chopped||1 tablespoon|
Homemade Tomato Sauce Ingredients: (for about 40 portion)
|Onion, finely chopped||114 g|
|Tomatoes, peeled and seeded||4.6 kg|
|Olive oil||200 mL|
Homemade Tomato Sauce Seasonings:
Homemade Tomato Sauce Cooking Method:
|1.||Heat oil in a pan. Sauté the onions until tender and caramelized.|
|2.||Roughly chop the tomatoes. Add it to the onion. Reduce to low-heat, and simmer for 2.5 hours. Season with salt and sugar. Done|
|1.||Bring water to the boil.Add the pasta and cook until al dente.Strain and set aside.|
|2.||Heat oil in a pan. Sauté the garlic until the smell comes out.Add the onion and mushrooms and continue to sauté until browned.Stir in the tomato sauce and parsley.|
|3.||Finally, add the cooked pasta.Season with salt and pepper.Serve.|
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by La Trattoria di Parma.
Extract from CookSmart, Issue 18