What? A healthy blog posting about pasta?
Yes, that’s exactly what I’m doing. Like I have mentioned before, eating the food you love does not make you unhealthy: eating 6 bowls of does. A serving of pasta is about 1/2 cup, which is about the size of your fist. If you can’t possible imagine only eating 1/2 cup of pasta, that’s fine; just don’t eat too many starches before in the day (bread, rice, potatoes, cookies…). We need about 5 servings of starch per day. Yes! Five! For weight loss, that probably goes down to about 4 but no less! You need to eat enough in your day so that you don’t spend your days cranky and…well…starving. If you’re anything like me, you’re a total b**** when you’re hungry, and trust me: no one wants that.
Ideally, you would use whole wheat pasta, but if you’re like me and you still have tons of delicious white pasta lying around the house, you can use it without a problem.
Italians are genius. No really, I’m serious. What other culture do you know turned their most popular dish into everyone’s comfort food? Think long and hard before answering me. I’m sure you’re thinking “No my culture is better” or “Everyone loves Vietnamese, what are you talking about”; but do you really think you’ve beat me on this one? I didn’t think so.
The greatest thing about pasta is that you can have a really simple recipe that tastes like a million dollars. Here is an example: this dish is hands down one of the easiest recipes you will ever make, and if you don’t burn the house down, it is also one of the most delicious ones. It kind of tastes like spaghetti aglio e olio (oil and garlic) but without the oil! The broth gives it a subtle taste of heaven, I’m not joking. I prepared my dish with shrimp, but the original recipe doesn’t call it; it just calls for lots and lots of pasta! Mamma Mia! (I couldn’t help myself).
Thanks to Martha Stewart and The Londoner for the inspiration!
For 2 starving beings or 4 moderately hungry beings, you will need:
6 oz spaghetti
1 cup chopped tomatoes (add a couple of orange ones to add some color!)
A few leaves of fresh basil
2 garlic cloves, thinly sliced
2 cups of chicken broth (vegetable broth works fine for all the vegetarians out there)
1 tbsp olive oil
12 oz uncooked shrimps
For the shrimps:
I recommend grilling them. The flavour is a million times better. Either way, put your shrimp in a bowl, add the oil, salt and pepper, and toss until the shrimp are covered in oil.
Next, turn on your grill, wait for it to heat, and place your shrimps. You really must be careful with shrimp, because you don’t want to overcook them. If you do, they will taste like rubber. Start with 2 minutes on each side, but always check them! Make sure the tails becomes pink but the skin has to be only slightly pink. If they’re still grey, you need to cook them more. It’s hard, but I’m sure you’ll get the hang of it.
Put them in a bowl and set them aside for now.
For the pasta:
Put all of your ingredients in a skillet. Make sure you do not put everything in a pot, because the broth will not evaporate quickly enough. You’re looking for a saucepan in your mother’s kitchen, not a frying pan.
Next, pour the broth into your creation and turn your heat on high. Put the lid on and wait for the broth to boil. Once it is nice and boiling, turn your heat down to medium, stirring occasionally for about 5 to 10 minutes.
When your time is up, remove the top and keep stirring until your broth is completely evaporated. This may take a good 10 minutes, but don’t give up! The result is wonderful.
When your arm is too tired, that means that dinner is about to be served! Make sure to have some freshly grated Parmigiano on the table. Buon appetito!