PALEO & WHOLE30 FRESH PASTA WITH FRESH TOMATO SAUCE

PALEO & WHOLE30 FRESH PASTA WITH FRESH TOMATO SAUCE
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PALEO & WHOLE30 FRESH PASTA WITH FRESH TOMATO SAUCE

PALEO & WHOLE30 FRESH PASTA WITH TOMATO SAUCE

For some people in following a PALEO & WHOLE30 lifestyle, tomatoes are not compliant because they are considered nightshades, which can cause inflammatory pain, for some people.  Luckily, I don’t have this issue.  I love tomatoes and they are a huge part of my PALEO AND WHOLE30 life.

In my twenties, I lived in St. Catharines, a city inside Canada’s banana belt called the Niagara Peninsula, Ontario. Here I tasted, for the first time, a fresh tomato sauce with the flavour of raw garlic. The tomatoes had this wonderful vinous quality to them, as though they had just been picked from the vine moments before.  After dinner, I headed to the restaurant’s 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 those tomatoes and that sauce that day. I have been buying these tomatoes and using this fresh sauce ever since.  Both my husband and I LOVE this fresh tomato sauce over our fresh grain-free pasta.

RECIPE TASTE PROFILE:

 This recipe has a beautiful summer tangy flavour, due to the acidity in the tomatoes and lemon. Capers add a lovely saltiness to the dish.

DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:

The predominant taste sensations of this dish are tanginess (due to the tomatoes) and saltiness (from the capers). This recipe requires a wine with good acidity to match the tomatoes and lemon and to offset that lovely saltiness. Choose a crisp, dry white wine, such as Sauvignon Blanc. The wine’s acidity will match the tanginess of tomatoes. 

This same acidity will also nicely offset the saltiness of capers. If you do desire red, choose a light, fruity red meant to be chilled for at least a half-hour in the refrigerator. Pinot Noir will do the trick.

CAMPARI TOMATOES

Often referred to as the tomato lover’s tomato, the Campari variety is slightly bigger than the cherry tomato. You’ll find these tomatoes still on the vine in the grocery store. This variety offers a ‘vinous’ quality to the flavour, giving the perception of freshly picked tomatoes.

This vinous quality earns the Campari an extraordinary place in our culinary repertoire. Cherry tomatoes are ideal for hors d ‘oeuvres and to toss in salads. Regular-sized tomatoes can be used in cooking. But the Campari is just the right-sized tomato to slice for appetizers, sandwiches, pasta and as a pizza topping. 

The 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 be paired with white wine or a light, fruity red wine. The natural acidity in fresh tomatoes typically demands the crisp acidity of white wine. Tomatoes, once cooked or slow-roasted, can work with red wine. But the Campari, when fresh, can complement Burgundy, Pinot Noir or Gamay. 

Campari tomatoes should never be refrigerated, as cold temperatures tend to cause them to lose their flavour and become pulpous. They should be stored at room temperature, with stems up to avoid bruising. Keep these little gems out of sunlight as well, otherwise, they will dehydrate.

Like most tomato varieties, the Campari is packed with nutrition and health benefits. First of all, one 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 the B vitamins and vitamin K.

MAKING GRAIN-FREE FRESH PASTA NOODLES 

*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh pasta. FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix requires water only and a few minutes to roll out the DOH and boil the noodles for 3 minutes. Roll by hand, not with a pasta machine. Remember, the noodles don’t have gluten elasticity! Don’t roll them too thin or narrow. They will break. But if they do, no worries. Broken noodles taste just as delicious. The noodles are thick and chewy and ideal for this pesto. The noodles have their very own taste profile — dense, chewy, and flavourful.   

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop

Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil. Set aside.

SECRETS TO MAKING PERFECT DOH:

Follow package directions and always measure! When working with FRESH DOH think of yourself as a “baker”, not a cook. If you don’t measure exactly, you won’t get the right DOH results.

Grain and gluten-free dough (in general) is NOT FORGIVING like wheat dough. Why? Because gluten gives dough its elasticity and that’s why pizza makers can fling a pizza crust above their heads and catch it without any dough breakage.

Without gluten, grain-free DOH has little forgiveness. So follow the directions and refrain from rolling the DOH too thin. If the DOH is too thin you’ll have a challenge cutting and picking up the noodles without breaking them.  

The noodles expand in boiling water so cut them thinner than usual.

Make the other noodle shapes like rotini smaller than usual. They will also expand in size in boiling water.

Using a food processor or mixer (rather than by hand) makes the process of making the DOH easier, faster and better incorporated.

Be gentle in working with both raw and boiled noodles as they can easily break.

Even if noodles break, they are JUST as tasty. In fact, some dishes call for broken noodles!

Here is a video to show you how to make the fresh pasta noodles:

  • Author: FRESHDOH
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 60
  • Yield: 4 to 6
  • Category: PALEO & WHOLE30
  • Method: BOILING
  • Cuisine: DINNER
  • Diet: Gluten Free

Ingredients

GRAIN-FREE PASTA

1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix

1 teaspoon olive oil

SAUCE:

2 pounds Campari tomatoes

1/4 cup extra virgin olive oil

1 1/2 teaspoons crushed red pepper flakes

1/2 teaspoon fine grain sea salt

4 medium cloves of garlic, finely chopped

Freshly ground black pepper to taste

Zest of one lemon

1/2 cup capers, drained (for garnish)

Instructions

Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes until they float to the water’s surface. Drain and rinse noodles under hot water. Add olive oil to coat. Set aside. 

In a blender or food processor, add Campari tomatoes. Puree until chunky. Transfer tomato sauce, olive oil, red pepper flakes, sea salt, garlic, pepper and lemon zest to the skillet. Heat quickly on high for about 1 minute. Do not cook the sauce. The idea is to keep it tasting like fresh tomatoes. When the sauce is bubbling, remove from the heat. Stir in the lemon zest.  

To the skillet, add noodles. Gently toss (so as not to break noodles) until well coated and heated through—divide noodles with sauce between plates. Garnish with capers. 

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