Another summer dish that is packed with love. This dish is high in fibre and low in calorie. If you are concern about your carbo intake or weight, maybe you can consider having it for lunch. As a vegetarian, a pasta dish usually fills me up and provides enough energy throughout the day. I don't normally feel hungry until much later in the evening. Oh, I also made a fresh juice with beetroot, orange, apple, lemon, ginger, and celery to go with my meal. Not so shabby today. ;)
Servings: 2 persons
Preparation Time: 10 minutes
Cooking Time: 10 minutes
4 large tomatoes, skin removed*, chopped
4 sun-dried tomatoes, chopped
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 tbsp caper, rinsed
1/2 lemon zest
1/2 lemon juice
1 bunch fresh parsley or basil, chopped
200g spaghetti, cooked according to the package label
extra-virgin olive oil
* To remove the skins of the tomatoes, I used a knife to mark an X at the bottom of each tomato. Place them in hot water for a couple of minutes then peel off the skins from the bottom.
1) Preheat a frying pan with olive oil on medium-low heat, add the chopped garlic and sun-dried tomatoes. Stir and cook for 3-5 minutes on preferably low heat to avoid burning. Heat off after the garlic and sun-dried tomatoes are cooked.
2) Add the capers, chopped shallots, and tomatoes. Mix well and season.
3) Add the cooked pasta with the tomato mixture and mix well. Transfer to a serving plate.
4) Transfer to a serving plate. Garnish with some chopped parsley and lemon zest.
5) Add a splash of olive oil and a twist of lemon juice before serving.