This is one of those recipes you turn to on your “off days.” You know, when you’ve just been glutened or something, and you’re trying to heal and want your digestive system to rest for a couple days so you eat plain and simple foods. Since I found out (the hard way) that too much tomato sauce/paste isn’t good on a low FODMAP diet, I’ve been looking high and low for a pasta recipe that would still have some flavour. For a long time, I was just eating pasta noodles topped with olives and lettuce because I was so afraid I would end up getting sick from eating a more complex meal. Yeah, that was awful. There was barely any taste and I was too afraid to even add any seasoning. Mind, this isn’t one of those extravagant, restaurant style pastas. It’s a simple home cooked meal with simple flavours. A bit bland for some perhaps, but a welcome change from eating only rice and potatoes on “off days.” I browsed recipe after recipe and finally ended up with the recipe below. I just wing it for the quantities. You can add how much ever you like!
- Pasta (I use Peacock’s Gluten Free Brown Rice Spaghetti)
- Chopped tomatoes
- Green onions sliced into small pieces (ONLY the green part if you’re on a low FODMAP diet)
- A handful of coriander leaves
- 1 tbsp coriander powder
- Dried oregano according to preference
- 2 tbsp Olive oil
- Any other herbs or toppings you like!
- Cook pasta according to directions on the packet
- In a saucepan, pour some olive oil and let it heat up a bit
- Add the coriander powder, coriander leaves, green onions and oregano. Saute until fragrant. You can also choose to add things like parsley, basil, celery, carrots, onions, etc.
- Add tomatoes and stir it around a bit. Do this for a few minutes. I usually cook mine until it is a bit mushy but not like pulp or puree.
- Add the pasta to the saucepan, mix it all up and cook for a few minutes so everything is nice and heated
- Top with olives, broccoli, anything you like! I usually add black and green olives on top, and serve with a side of fresh lettuce