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Hello!

I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Roasted Tomato and Sunchoke Pasta

Roasted Tomato and Sunchoke Pasta

Roasted tomatoes strike again! Alternative pasta is against my religion yet I have been curious about all of the new varieties out there.  Anything can be made into a "pizza like" crust, just like many things can be made into something that resembles pasta. This time around I gave red lentil pasta a whirl. The results?  Nothing is as magical as perfectly al dente pasta, but this could work for this super simple toasted tomato ragu in a pinch.

This sauce is vitamin packed! Roasted tomatoes are loaded with lycopene, sunchokes with inulin and potassium, bone broth bringing the calcium, mineral and collagen hit, olives with their omega divinity and parmesan to keep it real.

Sauce Breakdown:

  • Roasted tomatoes from earlier this week are the perfect base. Alternatively you can roast a few more plum tomatoes or grab a can of organic fire roasted tomatoes from the store.

  • Bone broth was the perfect enricher for this quick ragu of roasted tomatoes, sunchokes and olives. Boiling bone broth is not advised, so add it at the end just before you toss the pasta.

  • Parmesan adds a salty and indulgent bite to the sauce.

  • Sunchokes are awesome! (Also known as Jerusalem Artichokes) Find them near the celery root in the produce section. Wash and peel, this great root vegetable doesn't need to be saved for restaurant salads only. Packed with inulin, we have pre-biotics covered.

Roasted Tomato and Sunchoke Pasta

  • 1-13 ounce can, fire roasted tomatoes or 5 plum tomatoes roasted

  • 1 clove garlic, minced

  • 1 small yellow onion

  • 3 each Sunchokes, peeled and sliced into 1/4 inch disks

  • 1/3 cup Parmesan, finely grated

  • 1/3 cup Kalamata Olives, roughly chopped

  • 1/2 tsp Basil, dried

  • 1/2 tsp Parsley, dried

  • sea salt

  • black pepper

  • 1/2 cup Bone Broth

  • 1 box Lentil Penne Pasta or 10 ounce Classic Penne Pasta

1. Bring a large pot of water to a boil for the pasta.

2. Dice onion and sweat with garlic until caramelized.

3. Add basil and parsley to onions.

4. Add sunchokes and sautee for 5 minutes. 

5. Add chopped roasted tomatoes and olives to sauce. Bring to a simmer to reduce.

6. Cook pasta according to directions.

7. While pasta is cooking, add bone broth to reduced sauce.

8. Once pasta is cooked, drain and add to sauce. Toss with parmesan and additonal salt and pepper. 

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