KETO Paleo pasta without all the carbs

BY SHARI MCINTYRE

KAWARTHA LAKES – For some people following a KETO LOW-CARB PALEO lifestyle, tomatoes are not compliant because they are considered nightshades, which can cause inflammatory pain. Fortunately, I don’t have this problem. I love tomatoes and they are an integral part of my KETO LOW-CARB PALEO journey.

In my twenties, I lived in St. Catharines, a city within the banana belt of Canada called the Niagara Peninsula, Ontario. Here, I tasted, for the first time, a fresh tomato sauce with the taste of raw garlic. The tomatoes had this wonderful winey quality, as if they had just been picked from the vineyard a few moments before. After dinner, I headed to the restaurant kitchen to talk to the chef. I asked him what kind of tomatoes he used for this fresh sauce. He said: “Campari. I fell in love with these tomatoes and this sauce that day. Since then I have been buying these tomatoes and using this fresh sauce. My husband and I LOVE this fresh tomato sauce on our fresh grain free pasta.

HOW TO PURSE TOMATOES INSIDE?

This dish can be prepared all year round. The secret is to use ripe tomatoes. So if you are making this dish in the fall, winter, or spring, buy the tomatoes and ripen them at home before using them.

To ripen tomatoes, put them in a paper bag. Close the bag and store them in a warm place. Inside the bag, the tomatoes emit ethylene, stimulating the ripening process. You can also add a banana or a ripe apple to the bag to speed up ripening.

WHAT IS THE GOT PROFILE OF FRESH KETO LOW-CARB PALEO PASTA WITH FRESH TOMATO CAPER SAUCE?

This recipe has a lovely tangy summery flavor, due to the acidity of the tomatoes and lemon. The capers add a nice salinity to the dish. Both pasta recipes create delicious chewy, dense and al dente noodles!

WHAT IS THE NUTRITIONAL VALUE PER SERVING (BASED ON 4 SERVINGS)?

Keto Almond Flour Pasta 2 Ingredient Keto Pasta

Calories: 260 Calories: 771.14

Net carbs: 2.7. Net carbs: 6.49

Fiber: 18.8 g Fiber: Zero

Sodium: 493 mg Sodium: 1110.82 mg

Saturated fat: 2.9 g Saturated fat: 54.77 g

Zoodles is also an option. However, for me, they do not satisfy this al dente urge. Don’t get me wrong, I love zoodles in cold summer pasta drizzled with a light oil. Refreshing! But not al dente.

WHAT ARE THE MAIN INGREDIENTS IN PALEO KETO LOW-CARB PASTA?

The main ingredients of this pasta are almond flour, xanthan gum, flax flour and eggs.

WHAT WINE HARMONIZES WITH FRESH KETO LOW-CARB PALEO PASTA WITH FRESH TOMATO SAUCE WITH CAPERS?

The predominant taste sensations of this dish are spiciness (because of the tomatoes) and salty (because of the capers). This recipe calls for a wine with good acidity to match the tomatoes and lemon and to compensate for that nice salinity of the capers. Choose a dry, crunchy white wine, such as Sauvignon Blanc. The acidity of the wine will match the acidity of the tomatoes.

If you want red, choose a light, fruity red that is meant to be chilled for at least half an hour in the refrigerator. Pinot Noir will do the trick.

WHAT ARE CAMPARI TOMATOES?

Often referred to as the tomato of tomato lovers, the Campari variety is slightly larger than the cherry tomato. You will find these tomatoes still on the vine at the grocery store. This variety offers a ‘vinous’ quality to the flavor, giving the impression of freshly picked tomatoes.

This vinous quality has earned Campari an extraordinary place in our culinary repertoire. Cherry tomatoes are ideal for appetizers and for salads. Full sized tomatoes can be used in cooking. But Campari is just the right size tomato to slice for appetizers, sandwiches, pasta and as a pizza topping.

Campari is aromatic, sweet, firm and juicy. Its best quality, in my opinion, is low acidity, making this tomato a friendly ingredient in dishes to pair with a light, fruity white wine or red wine. The natural acidity of fresh tomatoes generally requires the lively acidity of white wine. Tomatoes, when cooked or slowly roasted, can accompany red wine. But Campari, when fresh, can accompany Burgundy, Pinot Noir or Gamay.

Campari tomatoes should never be refrigerated, as cold temperatures tend to lose their flavor and become plump. They should be stored at room temperature, stems facing up to avoid bruising. Also keep these small gems out of direct sunlight, otherwise they will get dehydrated.

Like most varieties of tomatoes, Campari is loaded with nutritional and health benefits. First of all, a Campari tomato contains only five calories! Tomatoes, in general, are rich in beta-carotene, lycopene, and vitamins A, C and E. Their antioxidants support and strengthen the immune system and contain vitamins B and K.

HOW TO PREPARE KETO LOW-CARB PALEO PASTA AND NOODLES?

The best keto pasta noodles are made with ingredients of almond flour, xanthan gum, psyllium husks, and eggs. These noodles are much more nutritious and healthy than 2 Ingredient Keto Noodles made with mozzarella cheese and egg yolks. Here is a link to the recipe:

RECIPE: FRESH KETO LOW-CARB PALEO PASTA WITH FRESH TOMATO SAUCE AND CAPERS

The nutritional value is based on the keto version of this recipe and is approximate. Net carbs are around 18.4 per serving.

Preparation time: 45

Cooking time: 15

Total time: 60

Yield: 4

KETO PASTA NOODLES:

2 cups of almond flour

3 teaspoons of xanthan gum

cup of flax meal

4 eggs

1 teaspoon of olive oil

SAUCE:

2 pounds of Campari tomatoes

1/4 cup extra virgin olive oil

1 teaspoon crushed red pepper flakes

4 medium garlic cloves, finely chopped

Freshly ground black pepper to taste

Zest of a lemon

1/2 cup capers, drained (for garnish)

These Keto / Paleo pasta or noodles are very dense and filling. Make the dough in a bowl and by hand or in a food processor or blender. (The blender is the easiest.) Place all the ingredients in the bowl. Mix well. If you are doing it by hand, pull the dough out with your hands. Start with 2 ½ cups of almond flour. Add more if necessary. The dough should be firm. Transfer to a clean bowl. Cover and refrigerate for 24 hours.

When ready to use, cut the dough in half. Cover half of the dough ball with a damp cloth. Transfer the other half to a large sheet of parchment paper. Flatten the ball on the parchment. Using the flat side of a long knife or pastry cutter, shape the ball into a 4 “X 4” square. Cover the square with another sheet of parchment paper. Using a rolling pin, roll out an approximately 8 “X 8” square. Lift the top parchment paper. Using a long knife or pizza cutter, cut the dough into 1/8 inch noodles.

When you are ready to have dinner, boil the water. Add olive oil to the water. Add the noodles. Boil the noodles for 3 minutes. Drain the noodles in a colander and run cold water over them to prevent them from sticking. Serve with your favorite sauce and toppings.

In a blender or food processor, add the Campari tomatoes. Reduce to a puree. Transfer the tomato sauce, olive oil, red pepper flakes, garlic, pepper and lemon zest to the pan. Heat quickly on high power for about 1 minute. Do not cook the sauce. The idea is to keep the taste of tomatoes fresh. When the sauce is bubbling, remove it from the heat. Stir in the lemon zest.

In the pan, add the noodles. Toss gently (so as not to break the noodles) until well coated and heated through — divide the noodles with the sauce between your plates. Garnish with capers.

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