Simply because cannot take “no” for an answer- I had to find answer to my pasta dilemma Largely, due to the sauce, a lower acid pasta sauce. So what’s wrong with the sauce? Too much acid producing agents like tomatoes and meat. Meat? Yes, digesting meats requires more stomach acid production. My stomach gets all dramatic and I end up in pain. My solution was Puttenesca. Puttenesca is a tomato sauce with a specific combinations of plants, veggies, and (most of time) anchovies. I HATE anchovies. If I had a choice between those greasy, tiny fish and bugs. I choose bugs. We will say no to the anchovies this time. And every time.
This sauce still carries the problematic acidic tomato. I opted for campari tomatoes as they are sweeter with lower acid. To reduce acid more, you can add in some carrot puree. The tomatoes didn’t irritate my reflux. Since the anchovies got to go- I went with capers to give that briny, salty taste. Best part, is more concentrated veggies means more nutrition. The instructions are for the sauce, your base is dealer’s choice. As complex carbs can help absorb stomach acid, I opted for a brown rice/ quinoa gluten free pasta but zoodles are just a good.
Lower Acid Pasta Sauce
Ingredients and Prep
- 3 Garlic cloves, diced
- Oregano 1 tablespoon dried
- Olive Oil 1 tablespoon
- Campari tomatoes, 16 oz, quartered
- Green or black olives sliced (2.25 oz can or I eat a specific green type, about 10 olives)
- Capers 1-2 tablespoons
- Optional: 1 tablespoon of carrot pure
- Hit the Reset Button
- Play time is Vital to Your Health
- Food Relationship: What You can Eat to Hydrate
- Health Foodie: Lower Acid and Vegetarian Pasta Sauce
- Health Foodie: Quick & Healthy Meal Ideas
- Put in diced garlic and olive oil and gentle stir for about 5-7 minutes on medium.
- Still on medium heat, place in diced tomatoes and oregano and cook until tomatoes have broken down plus a few minutes (25 minutes). In the last 5 minutes you can put in optional carrot puree to lower the pH level.
- Put in olives and capers for additional ten minutes. 1 1/2 tablespoon of capers is enough for me. Start with 1 tablespoon and add to taste. Do let it cook for a minute before adding.
With a few quick switch outs with some veggies, I have a delicious alternative. Plus its a graduation from my dorm room ragu phase. There is nothing wrong with an occasional jar sauce on some veggies every once and while. However, there is more flavor and nutritional punch in this bowl. Love your food relationship and show it how to love you back.