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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Pasta doesn't make you fat. How much pasta you eat makes you fat." -Giada De Laurentiis

The refrigerator light goes on...

This is a simple tomato sauce made so much better by the toasted caraway seeds. They bring a warm, savory flavor to the sauce and the key to this dish is in toasting the ground caraway first, then slow cooking the sauce so that it thickens. As the sauce reduces, the flavor of the caraway intensifies. You can serve this over any pasta you like: penne, shells, spaghetti.... Serve with a green salad on the side for a perfect meal.


 

Pasta with Tomato Caraway Sauce



Servings = 4 | Serving size = about 1 1/2 cups sauce with 2 ounces pasta

Cooking Time = 60 minutes

This recipe can easily be multiplied (or divided by 2) and makes very good leftovers. The sauce freezes well.

4 tsp. caraway seeds
2 tsp. olive oil
2 medium onions (finely diced)
5 cloves garlic (finely minced)
2 ounces 90% lean ground beef
2 tsp. paprika
2 15 ounce cans diced tomatoes
2 Tbsp. tomato paste
4 cups water
1/2 tsp. salt
to taste fresh ground black pepper
3 quarts water
8 ounces whole wheat or gluten-free fettuccine

Pasta with Tomato Caraway Sauce recipe from Dr. Gourmet

Place the caraway seeds in a medium skillet over high heat.

As the pan heats up, shake the pan frequently so that the seeds don't burn. Toss for about 10 minutes until the seeds are toasted. Remove and grind in a blender or a mortar and pestle.

Place the olive oil in a medium skillet over medium-high heat. Add the onion and garlic.

Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the ground beef and the ground caraway seed.

Cook until the beef is browned, then add the paprika, tomatoes, tomato paste, water, salt, and pepper.

Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the liquid has reduced to about 1/4 cup and the sauce is thickened: about 40 minutes.

When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils, add the fettuccine and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes.

Serve.

Nutrition Facts

Serving size = about 1 1/2 cups sauce with 2 ounces pasta

Servings = 4

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Amount Per Serving

Calories 306 Calories from Fat 45
  % Daily Value
Total Fat 5 g  
    Saturated Fat 1 g 2%
    Monounsaturated Fat 2 g  
    Trans Fat 0 g  
Cholesterol 9 mg 3 %
Sodium 318 mg 13 %
Total Carbohydrates 57 g 44 %
    Dietary Fiber 11 g 44%
    Sugars 8 g  
Protein 14 g  
Vitamin A 9 % Vitamin C 35 %
Calcium 8 % Iron 17 %
Vitamin K 14 mcg Potassium 636 mg
Magnesium 81 mg