Healthy Pasta with Tomato Sauce

This summer was packed with working farmers markets, going to festivals and having fun. Now that things are starting to slow down a bit, I have more time for blogging.

Living the Real Food lifestyle makes busy times difficult for food preparation. I didn’t have the time, this summer, to spend a couple hours in the kitchen every evening. When I was a teenager my family of six ate pasta with tomato sauce multiple times a week. This saved us lots of time, filled us up and was cheap. And boy do I love pasta…especially with cheese. But, not that fake Parmesan with all those anti-caking agents, fat free milk powder, MSG and other “stuff”. And not pasta from bleached wheat that’s been enriched with synthetic vitamins and minerals that are difficult for the body to digest. Don’t get me started on GMO tomatoes in BPA cans or jarred sauces with refined oils, chemically dried herbs and spices and usually refined sugars.

It is possible to enjoy an Italian meal without the harmful toxins. Use organic pasta made from 100% organic semolina with no added vitamins. Whole foods makes a great one. Usually I stay away from grains that have not been soaked, sprouted or fermented…but I do allow myself to cheat once in a while, for convenience sake. If you have any wheat intolerances or allergies, please try a rice pasta with no added ingredients (toxins). Always use fresh, chemical free tomatoes or organic tomatoes in a glass jar and BPA free lid. Get a hunk of a raw milk Parmesan wheel and freshly grate it over your pasta. The ingredient that makes my “gravy” more nutritious is the added homemade bone broth or stock cooked into the tomatoes for good fats, B vitamins, calcium and more.

Enjoy my healthier version of:

Pasta with Tomato Sauce Serves 4

1 organic yellow onion
1/2 head organic garlic
1 tablespoon pasture butter
12-16 oz crushed tomatoes (fresh or from glass jar)
Fresh herbs (oregano, parsley, thyme) or herbs dried naturally
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 1/2 cups homemade chicken stock
2 quarts filtered water
1 lb. organic pasta (no additives)
Freshly grated raw milk Parmesan (to taste)

Dice onions and chop garlic finely. Let sit for 10 minutes for the toxins in leech out. In medium sauce pan, sauté onions and garlic in pasture butter until translucent. Add tomatoes, herbs, pepper and sea salt. Bring to a boil and add chicken stock. Turn to low heat, cover and simmer for 30-40 minutes.
In large pot, bring filtered water to a boil and add pasta, stirring occasionally. Once pasta is cooked al dente, drain and toss with tomato sauce. Serve with freshly grated Parmesan and a slice of sourdough bread with lots of pasture butter.