The Taste of Italy

I love pasta! It is delicious, but all those carbs are not great for my waist line. I recently discovered San Remo pulse pasta though, which is made from peas, lentils, chickpeas and borlotti beans. Not only is it lower in carbs but is packed full of protein, which means I can have all my fav simple vegan sauces without feeling like I should of had more protein. It also has much more fiber than regular pasta, which means it is a lower GI option (sugars break down more slowly, giving you longer lasting energy), keeps you feeling fuller for longer and serving sizes can be alot smaller.

Arrabiata has to be one of my most favorite pasta sauces of all time. To me, this sauce tastes like the essence of all great Italian food. It is deceptively simple but with the combination of basil, tomato, garlic and chilli it is not lacking in any flavour.

Pene Arrabbiata

Ingredients

• 2 cloves of garlic
• 1 onion
• 1-2 deseeded chilli
• 8 tomatoes (or 1 can of diced tomatoes)
• 1 Tbsp cook pro stock paste
• 1/4 cup of water
• 2 cups of Basil leaves

Method

1. Place all ingredients (apart from basil) into the cook pro with the multi-blade
2. Pulse for 10 seconds and scrap down sides, repeat twice (total 30seconds). If using canned tomatoes pulsing for 10 seconds should be enough.
3. Take out measuring cup and replace multi-blade with stir assist.
4. Set temp to 100 degrees Celsius, and cook for 10 min with speed 1.
5. Add basil leaves and stir for a further 1 min. 
6. Serve with cooked pene (or your fav pasta, cooked as per packet instructions).
7. Enjoy!

Love MandyM