| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 9g | 2g | 52g |
| sugars | fibre | protein | salt |
| 7g | 8g | 12g | 0.3g |
From the depths of my Louisiana roots to the elegance of my French ancestry, my passion for a well-rounded plate has never dwindled. And this, ladies and gentlemen, is why the vegetable-rich Purslane and Tomato Pasta holds a special place in my heart. Every bite embodies the rich Creole flavours I’m smitten with yet doesn’t compromise the simplicity that French cuisine is well regarded for.
The Rich Taste of a Nutritious Dish
Combine whole wheat spaghetti with seasonal vegetables, a good drizzle of olive oil, and the inimitable flavor of minced garlic, and you’ve got yourself a heavenly medley of tastes and textures. More than just tantalizing your taste buds, this whole grain pasta dish is packed with fiber and important vitamins and minerals. Nature’s best in a plate, if you would.
Then, there is the purslane – a commonly overlooked vegetable that holds handfuls of health benefits. Hints of pepperiness with every bite are a fine layer of extraordinary taste, not to mention the heart-healthy Omega-3 fatty acids that it’s packed with. All in all, this recipe strums the chords of my gourmet heart wholeheartedly.
A Delectable Pairing With French Characteristics
The Purslane and Tomato Pasta recipe often brings to mind a classic French dish – Ratatouille. It coincides with the theme of making fresh vegetables the star, all the while, maintaining a simplistic approach. Additionally, the tangy cherry tomatoes and fragrant fresh basil in this dish strike a parallel with the tantalizing flavours present in a Ratatouille.
If you’re looking to create a menu that boasts a balance between Creole richness and French elegance, starting with this pasta recipe and following it up with a traditional French Beignet or Eclair would be a commendable choice. Much like in Creole cuisine, pasta dishes in French cooking are often served as the ‘plat principal’ or main course, followed by a delicate and sweet dessert.
In conclusion, this Purslane and Tomato Pasta is a reflection of the balance and sophistication that I, as Your Gourmet Guru, always wish to convey. It’s a welcoming embrace of different cuisines, uniting to create something enchanting, healthy, and most importantly – appetising. Bon appétit!
What You’ll Need- 12 ounces of whole wheat spaghetti
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 large onion, diced
- 4 cups of cherry tomatoes, halved
- 2 cups of fresh purslane, chopped
- 1 cup of fresh basil, chopped
- 1 teaspoon of chili flakes (optional)
- Salt and black pepper to taste
- 1/2 cup of grated parmesan cheese
- 1 lemon, juiced
Method
Step One
Set a large pot of salted water to boil. Once boiling, add your whole wheat spaghetti and cook according to the package instructions until al dente. When done, drain the spaghetti and set aside, reserving some of the pasta water.
Step Two
As the spaghetti cooks, heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
Step Three
Add the halved cherry tomatoes to the pan, stirring frequently as they cook. Allow the tomatoes to cook until they begin to soften and burst, releasing their juices to create a base for your sauce.
Step Four
Stir in the chopped purslane, letting it wilt slightly in the heat of the pan. Next, add the chopped basil and optional chili flakes, stirring thoroughly to combine. Season with salt and black pepper to taste.
Step Five
Add the cooked and drained spaghetti to the pan, tossing it in the sauce to ensure it’s fully coated. If needed, add some of the reserved pasta water to help distribute the sauce evenly.
Step Six
Finish the dish by sprinkling grated parmesan cheese over the pasta, and adding the juice of one lemon. Toss everything one final time to combine, and adjust seasoning if needed.
Step Seven
Serve the Purslane and Tomato Pasta immediately, with extra parmesan on the side for those who’d like to add more to their dish. Enjoy!
