Spaghetti Alla Chitarra With Cherry Tomatoes and Capers
Marc & Silvia Mulvaney
Two freshly married vegans, obsessed with traveling, food, dogs and long walks
Healthy Weight Loss
If you’re struggling with weight loss and a high carb/ low fat diet isn’t working for you, switch over to a low carb, low fat diet that’s high in proteins. I’m 44 and I’ve tried every vegan diet on the block the last 4 years and nothing worked. Whilst in Costa Rica this year, I made up a Vegan Ketosis plan and dropped 23 pounds in 3 weeks. Since going back on carbs I’m still dropping weight, so I highly recommend giving it a go.
Truth You Know For Sure
We control our universe. Each and every one of us has the possibility to live a happy life. We make sure that life doesn’t control us and we try to teach others what we’ve discovered. It was so easy to change, yet it was the scariest thing to do. Simplicity, persistence and believing in yourself are the key ingredients to making your dreams become reality.
12 ounces spaghetti alla chitarra (squared)
1 cup tomato sauce
2 cups cherry tomatoes, the smallest you can get (if they are big use 3 cups)
½ cup capers
½ red onion
1 bunch fresh basil (save some leaves as decoration)
Olive oil, salt and pepper
Bring the water to boil. Chop the onion and fry it in a non stick pan with two spoons of olive oil till lightly gold. In the meanwhile chop half of the tomatoes in half and leave the rest whole. Start cooking the pasta for about 7 minutes. Place the tomatoes, the basil, the capers and the salsa in the pan with the onions and cook for about 10 minutes. Remove your pasta when it's ‘al dente’, which is just before the pasta is cooked. Drain the water and stir into your pan with your tomato and capers. Stir gently for a minute, until the salsa and the tomatoes have spread all over the pasta. Add salt and pepper if needed, decorate with the leftover basil leaves and serve.