ASCP Skin Deep

SEPTEMBER | OCTOBER 2018

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28 september/october 2018 expertadvice FEED YOUR FACE Adding fat to your cooked tomatoes increases lycopene absorption, so try this spicy arrabbiata sauce made with canned tomatoes and olive oil. Serve with whole wheat pasta or zucchini noodles. 2 tablespoons butter 2 tablespoons extra virgin olive oil 3 garlic cloves, finely chopped 1 tablespoon red pepper chili flakes 2 (28-ounce) cans of unsalted whole tomatoes 3/4 teaspoon salt Freshly ground pepper 1/2 cup torn fresh basil leaves 1 pound whole wheat pasta and reserved pasta water, for serving Heat the butter and olive oil in a large skillet over medium heat. Add the garlic and chili flakes and cook until the garlic is soft, stirring often. Take care not to burn the garlic; it will ruin the sauce if it becomes too browned. Add the tomatoes and the juice to the pan, breaking up the tomatoes with a wooden spoon as you stir. Simmer for 30 minutes until thickened, stirring occasionally. While the sauce is cooking, cook your pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining pasta. Stir the basil leaves into the sauce and season with salt. Add the al dente pasta along with a tablespoon of pasta water. Stir to combine, adding more pasta water, a tablespoon at a time, to loosen the sauce. Season to taste and serve immediately. Spicy Arrabbiata Sauce Serves

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