This post should be a sequel of my post three months ago, titled "A Better Life", which mentioned about my goal to get rid of cancer cells present in my body, and present in everyone's body my age, by the way. I seem to be successful in my goal so far, because the results of my pre-diagnostic tests on the presence of cancer cells showed they are gradually decreasing, though still within the positive range meaning if I don't do something about it and make it negative, then it can be a case of diagnostic cancer later.
The past year, I've been cooking Pomodoro but using a canned marinara sauce, canned mushrooms and canned spicy tuna. I can no longer do that because canned goods are forbidden for a person who'd like to eliminate cancer cells. Until I found bottled alternatives, though seemed more expensive at first. Like the Cadia Marinara Sauce which costs 279 pesos at Healthy Options but may be used for 5 recipes of Pomodoro. Instead of spicy tuna, I used bottled Spanish sardines. For salt, it should be sea salt, not iodized salt which can be synthetic. The oil must be extra virgin olive oil in bottle and the heat should be the lowest heat of the stove. Anyway, here's the recipe of what I call "A Better Pomodoro":
For every 100 grams of uncooked spaghetti pasta:
2 tbsps. chopped white onion (1/4 of a big bulb)
2 tbsps. Extra Virgin Olive Oil (includes 2 tsps. for sauteing)
1/2 cup marinara sauce (bottled or may be prepared beforehand using another recipe)
1 tbsp. water
1/2 tsp. sea salt
1 tbsp. coarsely chopped fresh basil leaves (around 10 leaves)
2 pcs Spanish sardines if bigger than usual, broken into 5 or 6 parts with fork (Milk Fish Spanish Style sardines may be used), or 4 pcs. small sardines, each piece broken into 3 parts (the Young's Town brand has bigger sardines than other brands).
In a pan using low heat, saute the chopped white onion in 2 tsps. of Extra Virgin Olive Oil until soft. Add the 1/2 cup of marinara sauce, 1 tbsp. water, 1 tbsp. Extra Virgin Olive Oil, 1/2 tsp. sea salt, then mix and simmer for about one minute. Add the chopped fresh basil leaves and simmer for half minute. Set aside (this Basic Pomodoro sauce may be used some other day by freezing).
Boil water just enough for the spaghetti to be cooked "al dente". Drain.
Add the prepared sardines to the Basic Pomodoro sauce in the pan and add 1 tsp. of Extra Virgin Olive Oil. Simmer for half minute and remove from heat.
Pour the drained cooked spaghetti on a platter and pour the Pomodoro sauce with sardines on top. Toss with forks until thoroughly mixed. Best served with green salad which helps digest starches more easily.
The past year, I've been cooking Pomodoro but using a canned marinara sauce, canned mushrooms and canned spicy tuna. I can no longer do that because canned goods are forbidden for a person who'd like to eliminate cancer cells. Until I found bottled alternatives, though seemed more expensive at first. Like the Cadia Marinara Sauce which costs 279 pesos at Healthy Options but may be used for 5 recipes of Pomodoro. Instead of spicy tuna, I used bottled Spanish sardines. For salt, it should be sea salt, not iodized salt which can be synthetic. The oil must be extra virgin olive oil in bottle and the heat should be the lowest heat of the stove. Anyway, here's the recipe of what I call "A Better Pomodoro":
For every 100 grams of uncooked spaghetti pasta:
2 tbsps. chopped white onion (1/4 of a big bulb)
2 tbsps. Extra Virgin Olive Oil (includes 2 tsps. for sauteing)
1/2 cup marinara sauce (bottled or may be prepared beforehand using another recipe)
1 tbsp. water
1/2 tsp. sea salt
1 tbsp. coarsely chopped fresh basil leaves (around 10 leaves)
2 pcs Spanish sardines if bigger than usual, broken into 5 or 6 parts with fork (Milk Fish Spanish Style sardines may be used), or 4 pcs. small sardines, each piece broken into 3 parts (the Young's Town brand has bigger sardines than other brands).
In a pan using low heat, saute the chopped white onion in 2 tsps. of Extra Virgin Olive Oil until soft. Add the 1/2 cup of marinara sauce, 1 tbsp. water, 1 tbsp. Extra Virgin Olive Oil, 1/2 tsp. sea salt, then mix and simmer for about one minute. Add the chopped fresh basil leaves and simmer for half minute. Set aside (this Basic Pomodoro sauce may be used some other day by freezing).
Boil water just enough for the spaghetti to be cooked "al dente". Drain.
Add the prepared sardines to the Basic Pomodoro sauce in the pan and add 1 tsp. of Extra Virgin Olive Oil. Simmer for half minute and remove from heat.
Pour the drained cooked spaghetti on a platter and pour the Pomodoro sauce with sardines on top. Toss with forks until thoroughly mixed. Best served with green salad which helps digest starches more easily.
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