Whole Wheat Pasta Pomodoro Recipe

 
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Whole Wheat Pasta Pomodoro
  • Chef: Chef Max
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Aditya Bal along with the Olive's chef cook up a quick, easy and healthy whole wheat pasta with a mild tomato flavored sauce.

Ingredients of Whole Wheat Pasta Pomodoro

  • For the pasta:
  • 300 gm whole wheat flour (atta)
  • 100 gm maida
  • A pinch of rawa
  • For the sauce:
  • 1 Tbsp olive oil
  • 1/2 Tbsp garlic
  • 1/2 cup cherry tomatoes, chopped (you can use 2-3 regular tomatoes also)
  • A pinch of salt
  • 4-5 basil leaves
  • Parmesan cheese, for garnish

How to Make Whole Wheat Pasta Pomodoro

  • For the pasta:
  • 1.In a bowl mix both the flours. You cannot only use whole wheat because it has less gluten so it won't hold togethar and will break while cooking.
  • 2.Mix in some water and knead like a regular dough. Let it rest for about half an hour.
  • 3.Now with a rolling pin, roll the dough out into a flat thin round.
  • 4.Cut it into any shape as you like.
  • 5.Here the Chef had rolled it more into a rectangular shape so as to cut thin long strips of spaghetti but you could cut it in any shape.
  • 6.Put a little bit of rawa to prevent the pasta from drying and so that the pasta does not stick together.
  • 7.Boil the pasta. This should take about 2 minutes.
  • For the sauce:
  • 1.Heat some oil in a pan. Add garlic. Saute.
  • 2.Add the tomatoes with a pinch of salt and pepper.
  • 3.Add some basil leaves.
  • 4.Add a dash of water and saute it a little to bring out the flavor.
  • 5.Strain the pasta out and add it to this pan.
  • 6.Mix it well. Remember not to overcook the pasta while boiling it because it cooks in the pan also when you add it to the sauce.
  • 7.Mix well.
  • 8.Garnish with Parmesan.

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