Tomorrow is race day, this means: today it’s PASTA day
As it is quite a bit since I last posted an article in our food blog, here we go.
Let’s have a look what is in the fridge to refill my body and be best prepared for the race tomorrow:
Fresh tomatoes, young onions, Italian mozzarella and finest whole-wheat spaghetti are the basic ingredients.
Just as a side note whole-wheat noodles have more or less the similar nutrition facts, but the important difference is the amount of fibers. Whole-wheat noodles have about 5% more fibers. Why do I try to cook especially before a race day a high fiber dish? The advantage is that fiber — along with adequate fluid intake — moves quickly and relatively easily through your digestive tract and helps it function properly. As a positive side effect a high-fiber diet may also help reduce the risk of obesity, heart disease and diabetes.
While the spaghettis take their spa-bath in the hot and salty water, I cut the onions and seared them in the pan. The sliced tomatoes jump to the onions and in the very end I allow half of the mozzarella to join this party in the pan. As the tomatoes and the mozzarella should not loose their original fresh taste I always put them only shortly in the pan.
Now it’s time for the toppings. First of all, it is time for some homegrown basilikum. Some leaves go into the pan and some on the plates for a tasty decoration.
Here we go: the pasta lovely decorated on the plates and topped with the delicious tomato mozzarella onion basilica sauce. Last but not least the finishing. Some sea salt drops on the pasta gives the pasta Mediterranean flair and above all the required minerals for the race tomorrow.
Yummyyyy!!! Enjoy your dinner!