Ricciarelle with tomatoes and anchovies

Due to its shape and size, there are pastas that marry better if accompanied by a sauce that adapts to them and enhances their flavor. In this way: For long pasta (noodles, spaghetti, ribbons): tomato sauce or barely spiced (Neapolitan), sautéed seafood (fruti di mare), alioglio sauce (garlic and oil), light carbonara with cream and egg, or pesto sauce. For tubular pasta (macaroni, feathers): more robust options, such as bolognese sauce, carbonara sauce with bacon, funghi sauce, sautéed with bacon, bacon or sausage with tomato sauce or béchamel sauce. For large forms (shells, regatons): stews such as the bowl or sauce with vegetables. They can also be stuffed with foie gras or mushrooms and then served with a light room or as a garnish. For small forms (noodles, stars): it is best to make soups, broths and fideua with them.

See more at: http://www.20minutos.es/noticia/1753269/0/pasta/myths/fattening/# xtor = AD-15 & xts = 467263

Pasta is one of the favorite foods of adults and children in Spain (and half the world). It can be found in any restaurant and it is very easy to prepare at home. And as it happens when something is so popular, it is a food full of myths and nutritional legends that from Consumer are responsible for clarifying. Does pasta fatten? Good part of the population believes that pasta is fattening. Nothing is further from reality. The most recent consensus on prevention and treatment of obesity, signed by eleven Spanish nutrition societies, thoroughly reviewed this issue and concluded that diets with a higher content of complex carbohydrates (such as those contained in pasta) are associated with a lower body weight. Moreover, it is advisable to include a significant presence of carbohydrates to prevent obesity. The content of complex carbohydrates in dried pasta amounts to almost 75% of its weight, hence its importance in any healthy diet, especially if it is wholemeal pasta.Is it better to eat it at noon or for dinner? It is easy to find information that carbohydrates ingested at night increase weight gain, but it is a belief without scientific support. No reference dietary guide refers (for lack of plot plausibility) to the moment in which a food must be eaten. What is the correct way to cook the pasta? The cooking of the pasta is a detail to which, sometimes, it is not he gives him the necessary attention. To make sure you do it right, you should always follow the manufacturer's instructions. And is that the way in which the pasta is cooked influences that this is a source of slow energy or just the opposite, that it becomes a food rich in sugars of easy and rapid assimilation. The latter explains that soon after their consumption they will be hungry again. For pasta to be an excellent source of slow-absorbing complex carbohydrates it must be cooked "al dente", that is, cooked on the outside and semi-cooked inside. The proper way to cook pasta is to heat a liter of water with a splash of oil for every 100 grams of pasta. As soon as the water boils, add a handful of salt and pasta. Then it is removed from time to time to make it loose. To know if you have reached this point, you can take a macaroni or spaghetti out of the pan, break it in half and check if the inside is somewhat raw (of a different color). At that time it is removed from the fire and drained. Is it bad to cook it a lot? Boiling the pasta a lot makes its nutrients diluted (due to its greater water retention).However, the obesity consensus described above indicated that there is no evidence to support the claim that the glycemic load of the diet is associated with an increase in body weight in adults.Other doubts at the time of cooking itThe shape of the pasta is only question of aesthetics? The shape of pasta is not casual: depending on it, it lends itself better to one or the other preparations and yields more in each of them. The smaller ones (noodles, rain, stars ...) are used, generally, in soups. Long ribbons (spaghetti or noodles) or strands work best with creamy sauces. The tubular pasta (macaroni, feathers ...) thanks to its interior hollow stores the sauce with which it spreads and "awakens" the most demanding palates. The most extravagant forms are best used for pasta salads. Some of the shapes are large enough (shells or gigantones) to be filled and baked. The more curves and nooks and crannies the pasta has, the better it will combine with preparations that incorporate pieces of meat, fish or vegetables.What sauces go better with each type of pasta? Because of its shape and size, there are pastas that marry better if accompanied with a sauce that suits them and enhances their flavor. In this way: For long pasta (noodles, spaghetti, ribbons): tomato sauce or barely spiced (Neapolitan), sautéed seafood (fruti di mare), alioglio sauce (garlic and oil), light carbonara with cream and egg, or pesto sauce. For tubular pasta (macaroni, feathers): more robust options, such as bolognese sauce, carbonara sauce with bacon, funghi sauce, sautéed with bacon, bacon or sausage with tomato sauce or béchamel sauce. For large forms (shells, regatons): stews such as the bowl or sauce with vegetables. They can also be stuffed with foie gras or mushrooms and then served with a light room or as a garnish. For small forms (noodles, stars): it is best to make soups, broths and fideua with them.

See more at: http://www.20minutos.es/noticia/1753269/0/pasta/myths/fattening/# xtor = AD-15 & xts = 467263

Pasta is one of the favorite foods of adults and children in Spain (and half the world). It can be found in any restaurant and it is very easy to prepare at home. And as it happens when something is so popular, it is a food full of myths and nutritional legends that from Consumer are responsible for clarifying. Does pasta fatten? Good part of the population believes that pasta is fattening. Nothing is further from reality. The most recent consensus on prevention and treatment of obesity, signed by eleven Spanish nutrition societies, thoroughly reviewed this issue and concluded that diets with a higher content of complex carbohydrates (such as those contained in pasta) are associated with a lower body weight. Moreover, it is advisable to include a significant presence of carbohydrates to prevent obesity. The content of complex carbohydrates in dried pasta amounts to almost 75% of its weight, hence its importance in any healthy diet, especially if it is wholemeal pasta.Is it better to eat it at noon or for dinner? It is easy to find information that carbohydrates ingested at night increase weight gain, but it is a belief without scientific support. No reference dietary guide refers (for lack of plot plausibility) to the moment in which a food must be eaten. What is the correct way to cook the pasta? The cooking of the pasta is a detail to which, sometimes, it is not he gives him the necessary attention. To make sure you do it right, you should always follow the manufacturer's instructions. And is that the way in which the pasta is cooked influences that this is a source of slow energy or just the opposite, that it becomes a food rich in sugars of easy and rapid assimilation. The latter explains that soon after their consumption they will be hungry again.The proper way to cook pasta is to heat a liter of water with a splash of oil for every 100 grams of pasta. As soon as the water boils, add a handful of salt and pasta. Then it is removed from time to time to make it loose. To know if you have reached this point, you can take a macaroni or spaghetti out of the pan, break it in half and check if the inside is somewhat raw (of a different color). At that time it is removed from the fire and drained. Is it bad to cook it a lot? Boiling the pasta a lot makes its nutrients diluted (due to its greater water retention). On the other hand, a more prolonged cooking makes it more digestible (something very interesting for whole pasta in people not used to take a lot of fiber) and there is concern that this may generate more obesity, due to the faster absorption of your carbohydrates However, the obesity consensus described above indicated that there is no evidence to support the claim that the glycemic load of the diet is associated with an increase in body weight in adults.Other doubts at the time of cooking itThe shape of the pasta is only question of aesthetics? The shape of pasta is not casual: depending on it, it lends itself better to one or the other preparations and yields more in each of them. The smaller ones (noodles, rain, stars ...) are used, generally, in soups. Long ribbons (spaghetti or noodles) or strands work best with creamy sauces. The tubular pasta (macaroni, feathers ...) thanks to its interior hollow stores the sauce with which it spreads and "awakens" the most demanding palates. The most extravagant forms are best used for pasta salads. Some of the shapes are large enough (shells or gigantones) to be filled and baked. The more curves and nooks and crannies the pasta has, the better it will combine with preparations that incorporate pieces of meat, fish or vegetables.What sauces go better with each type of pasta? Because of its shape and size, there are pastas that marry better if accompanied with a sauce that suits them and enhances their flavor. In this way: For long pasta (noodles, spaghetti, ribbons): tomato sauce or barely spiced (Neapolitan), sautéed seafood (fruti di mare), alioglio sauce (garlic and oil), light carbonara with cream and egg, or pesto sauce. For tubular pasta (macaroni, feathers): more robust options, such as bolognese sauce, carbonara sauce with bacon, funghi sauce, sautéed with bacon, bacon or sausage with tomato sauce or béchamel sauce. For large forms (shells, regatons): stews such as the bowl or sauce with vegetables. They can also be stuffed with foie gras or mushrooms and then served with a light room or as a garnish. For small forms (noodles, stars): it is best to make soups, broths and fideua with them.

See more at: http://www.20minutos.es/noticia/1753269/0/pasta/myths/fattening/# xtor = AD-15 & xts = 467263

Pasta is one of the favorite foods of adults and children in Spain (and half the world). It can be found in any restaurant and it is very easy to prepare at home. And as it happens when something is so popular, it is a food full of myths and nutritional legends that from Consumer are responsible for clarifying. Does pasta fatten? Good part of the population believes that pasta is fattening. Nothing is further from reality. The most recent consensus on prevention and treatment of obesity, signed by eleven Spanish nutrition societies, thoroughly reviewed this issue and concluded that diets with a higher content of complex carbohydrates (such as those contained in pasta) are associated with a lower body weight. Moreover, it is advisable to include a significant presence of carbohydrates to prevent obesity.No reference dietary guide refers (for lack of plot plausibility) to the moment in which a food must be eaten. What is the correct way to cook the pasta? The cooking of the pasta is a detail to which, sometimes, it is not he gives him the necessary attention. To make sure you do it right, you should always follow the manufacturer's instructions. And is that the way in which the pasta is cooked influences that this is a source of slow energy or just the opposite, that it becomes a food rich in sugars of easy and rapid assimilation. The latter explains that soon after their consumption they will be hungry again. For pasta to be an excellent source of slow-absorbing complex carbohydrates it must be cooked "al dente", that is, cooked on the outside and semi-cooked inside. The proper way to cook pasta is to heat a liter of water with a splash of oil for every 100 grams of pasta. As soon as the water boils, add a handful of salt and pasta. Then it is removed from time to time to make it loose. To know if you have reached this point, you can take a macaroni or spaghetti out of the pan, break it in half and check if the inside is somewhat raw (of a different color). At that time it is removed from the fire and drained. Is it bad to cook it a lot? Boiling the pasta a lot makes its nutrients diluted (due to its greater water retention). On the other hand, a more prolonged cooking makes it more digestible (something very interesting for whole pasta in people not used to take a lot of fiber) and there is concern that this may generate more obesity, due to the faster absorption of your carbohydrates However, the obesity consensus described above indicated that there is no evidence to support the claim that the glycemic load of the diet is associated with an increase in body weight in adults.Other doubts at the time of cooking itThe shape of the pasta is only question of aesthetics? The shape of pasta is not casual: depending on it, it lends itself better to one or the other preparations and yields more in each of them. The smaller ones (noodles, rain, stars ...) are used, generally, in soups. Long ribbons (spaghetti or noodles) or strands work best with creamy sauces. The tubular pasta (macaroni, feathers ...) thanks to its interior hollow stores the sauce with which it spreads and "awakens" the most demanding palates. The most extravagant forms are best used for pasta salads. Some of the shapes are large enough (shells or gigantones) to be filled and baked. The more curves and nooks and crannies the pasta has, the better it will combine with preparations that incorporate pieces of meat, fish or vegetables.What sauces go better with each type of pasta? Because of its shape and size, there are pastas that marry better if accompanied with a sauce that suits them and enhances their flavor. In this way: For long pasta (noodles, spaghetti, ribbons): tomato sauce or barely spiced (Neapolitan), sautéed seafood (fruti di mare), alioglio sauce (garlic and oil), light carbonara with cream and egg, or pesto sauce. For tubular pasta (macaroni, feathers): more robust options, such as bolognese sauce, carbonara sauce with bacon, funghi sauce, sautéed with bacon, bacon or sausage with tomato sauce or béchamel sauce. For large forms (shells, regatons): stews such as the bowl or sauce with vegetables. They can also be stuffed with foie gras or mushrooms and then served with a light room or as a garnish.Also stuffed with foie gras or mushrooms and then served with a light sauce as garnish
For the small shapes (noodles, stars) it is best to make soups or fideuas with them

Los ricciarelle is a long and curly paste that is very good accompaniment that leads, whose recipe I borrowed from a magazine.



INGREDIENTS:

• 350 gr of Ricciarelle all'uovo
• 5 ripe tomatoes
• 1 can of anchovies in oil (about 16)
• 1/2 can of olives (I put them stuffed with anchovies)
• 4 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 2 sprigs of fresh basil (optional)
• salt
• pepper.

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ELABORATION:

We cook the pasta ​​b> b> in a saucepan with plenty of water and salt.

While the pasta is cooking, we wash and peel the tomatoes , remove the peduncle and chop them.
Peel the garlic and we chop it together with the anch oas (Leave some to decorate the dish)
Heat the oil in a pan, add the previous mixture and sauté lightly , without getting to brown.
Add the tomato , salt and pepper and cook over a high heat for a couple of minutes. We reserve.
When the pasta is al dente, drain and mix with the tomato . We add the olives and the basil leaves (optional) chopped by hand.

We irrigate with a thread of extra virgin olive oil above.






NOTES:

I have used this type of pasta because a few months ago my daughter brought it from Italy and I wanted to consume it, but you can use ribbons, spaghetti, tagliatelle, linguine ...
In the rush to make the photo I forgot to incorporate the basil. :(
You can use some olives without stuffing In my case, as I had a pot in the pantry, I thought it would be good for the dish.