STROMBOLI PASTA

STROMBOLI PASTA
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Servings Prep Time
4people 20minutes
Cook Time
12minutes
Servings Prep Time
4people 20minutes
Cook Time
12minutes
STROMBOLI PASTA
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
4people 20minutes
Cook Time
12minutes
Servings Prep Time
4people 20minutes
Cook Time
12minutes
Ingredients
Units:
Instructions
  1. Mince garlic and onion before slightly frying them. Add chopped cherry tomatoes and put a lid on the frying pan. Cook for a few minutes and add the chopped olives and capers. Cook for a few more minutes. Add abundant basil and a sprinkle of oregano.
  2. Cook the pasta (rigatoni, penne, fusilli etc.) apart in boiling water for the indicated time. Drain and add to the sauce.
  3. Chop the capers to add more taste.

Recipe Notes

Contributor: Concetta Li Causi, 77
Place: Castelvetrano, Italy
Personal background:
She’s a housewife and she loves cooking.

Recipe’s Personal Background How did you learn this recipe? I learned it from my sister-in-law. It is one of the recipe I’ve learned from my enlarged family.
Is there some memory/historical event connected to this recipe? No, there’s not
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?

No, but it is linked to regional territory of Sicily: in fact this recipe is linked to the island of Stromboli since it contains all the natural products this small island offers (like all the small islands around Sicily).
Mediterranean Background
Season (season this food is linked to) It’s typical of the summer period.
Ingredient Nutritional Importance Health Benefits
Cherry tomatotd>

Made up of 21% proteins, 10% lipids and 59% carbohydrates. The amino acids contained in the tomato are necessary for the body. The most important pigments contained in the tomato are carotenoids, lycopene and beta-carotene. Above all lycopene has a great antioxidant action.
Onion Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese. It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.
Garlic Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium. Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
Green olives Made up of 2% proteins, 95% lipids and 3% carbohydrates. Because they are great sources of antioxidants and anti-inflammatory nutrients, they offer benefits for the nervous, the cardiovascular, the musculoskeletal and the digestive systems.
Black olives Made up of 3% proteins, 96% lipids and only 1% carbohydrates. Because they are great sources of antioxidants and anti-inflammatory nutrients, they offer benefits for the nervous, the cardiovascular, the musculoskeletal and the digestive systems.
Capers Capers have a very low energy value, given mainly by complex carbohydrates. Lipids are almost completely assent and only a small percentage of proteins are available. There is a high content of fibres. Talking about salt, the capers‘ main element is sodium, whose excessive use is harmful for the health (especially for people suffering from or with tendency to hypertension). There are good doses of manganese, iron, magnesium and copper. It is used in the herbal medicine field because of its diuretic properties and it helps with arthritis.
Durum wheat pasta Made up of 14% proteins, 3% lipids and 83% carbohydrates. Having an amount of complex carbohydrates like starch, fibre and some fats, it gives the body a good energy supply that avoids abrupt increase/decrease of sugar in the blood, which is certainly not good for our health (glycaemic level).
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? It is a fairly complete dish, just be careful for hypertension, as it may present greater sodium doses compared to other dishes.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base? Extra-virgin olive oil.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? It’s a pretty balanced dish.

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