PASTA IN MARINARA SAUCE

INGREDIENTS

· 2 tablespoons extra virgin olive oil

· 3 shallots, peeled, finely chopped

· 4 garlic cloves, finely (about 4 teaspoons)

· 1 28-ounce can crushed tomatoes

· 2 teaspoons dried oregano

· 1 piece freeze-dried miracle berry

· 1/4 teaspoon dried crushed red pepper flakes

· 1/2 cup chopped fresh basil

· 1 pound spaghetti pasta

· 1/4 cup sugar

DID YOU KNOW?

Most Filipinos like their spaghetti to be sweet, so they sometimes put a little bit of sugar to achieve their desired taste. Replacing the sugar with miracle berry will have the same effect on the taste, but not on the waist.

METHOD

Heat pasta water: Put a large pot of salted water on to boil (1 tbsp. salt for every 2 quarts of water.)

Cook pasta: Once the water has reached a rolling boil; add the dry pasta, and cook, uncovered, at a rolling boil.

Toss pasta: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl. Let it be dripping wet. Reserve some of the pasta water.

Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.

Make the sauce: Heat 2 tablespoons olive oil in heavy large saucepan over medium heat. Add the shallots and sauté until tender, about 4 minutes. Add the garlic and cook a minute more. Add a quarter of pasta water.

Add the tomatoes, oregano, and red pepper flakes. Simmer until sauce thickens, about 10 minutes. Stir in the basil and season to taste with salt and pepper. Set aside.

Mix sauce and pasta: Put it on a plate and top it with parmesan cheese and garnish with a bit of parsley. Then, serve.

Consume Miracle Berry:Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during preparation of ingredients). Ensure to remove pits to avoid bitter taste.

CALORIE SAVINGS: 1/4 cup sugar = 194 Cal