Low Cal Recipe: Fettuccine Marinara

You will need:

For the pasta:
400 g whole wheat flour
1 medium sized egg, lightly beaten
2 tbsp cooking oil
1/2 cup water
1 tsp salt

For the sauce:

8 medium sized tomatoes, pureed (keep some chunks)
1 large onion, finely chopped
1 green pepper, julienned (optional)
1 tsp olive oil or cooking oil
2 tsp dried mixed herbs or a handful of chopped fresh basil
1 tsp paprika (deggi mirch powder)
1 tsp cheese powder to garnish (optional)
salt, black pepper to taste
a pinch of sugar (to balance the sourness of the tomato)

Method:

For the pasta:
– Mix the wheat flour, oil, egg and salt and bind a slightly tough dough by gradually adding water to it and constant kneading.
– Rest the dough for 30 mins.
– Once the dough is rested, it will be softer than before. Roll out the dough as thin as possible. In case you are rolling it out like rotis, then divide the dough in four portions and roll.
– cut thin ribbon like strips out of the rolled dough.
– sprinkle some flour on a plate or your work surface and spread the thin pasta strips on it.
– Boil 1.5 litres of water in a big sauce pan and add 5 tbsp of salt to it.
– Add the pasta strips to the boiling water and cook it al dente.
– Strain in a colander and run it under cold tap water.
– Leave it aside for a while.

For the sauce:
– Heat 1 tsp olive oil in a big non stick pan and add the chopped onion to it. Add salt to taste to the onion so that it does not burn.
– Once the onion is golden brown and soft, add the tomato puree to the pan.
– Next, add the rest of the spices and herbs and cook on a medium flame stirring constantly, till the sauce thickens. Now add the salt, pepper and sugar and stir for a minute.
– Finally add the cooked, drained pasta and stir and simmer for 5 mins.
– The pasta is ready to serve. You may garnish the pasta with a sprinkling of cheese powder and basil leaves.

Buon appetito!

Serves 2.
Cooking time: 1 hour

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About Amita

Nutritionist, Foodie, Mum.
This entry was posted in Healthy Recipes and tagged , , , , , . Bookmark the permalink.

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