100% Guilt-Free: Extra Light Macaroni

Ingredients:: 240 g macaroni; 1 onion; 400 g of crushed tomato; 1 teaspoon of brown sugar; 2 tablespoons of
black olives; Some basil leaves; 1 clove garlic; Olive oil; Pepper and salt

(Traditional version 672 kcal - Light version 360 kcal)

One of the most widespread urban legends that exists is that pasta makes you fat. But this is not exactly the case. The pasta itself has very little fat.

Whether you gain weight or not depends basically on the amount you take and, above all, on bad company: super caloric sauces that make it a time bomb when it comes to losing weight. And if not, try these extra light 100% guilt-free macaroni with 0% regrets. Be careful: they have 312 fewer calories per serving, which is not a little …

It is estimated that 60 g of pasta per person is enough

It is calculated that an average of 60 grams of dry pasta per person is enough. And if, in addition, you make it al dente or opt for whole wheat pasta, it forces you to chew more and, therefore, it also satisfies more.

In our recipe, for example, we have opted for normal macaroni , but in just the right amount and al dente. And we have found good company for them. A light tomato sauce, thanks to the fact that we have made it over a very low heat and with almost no oil.

To lighten them more and more, we have not added cream, milk cream, or cheese of any kind. And in return, we have incorporated black olives as a stumble that, although they are not super light, they have good fats that take care of our health.

How to do them step by step

Prepare the sauce. Peel the onion and garlic, and mince both very finely. In a frying pan with a thread of olive oil, brown the garlic a little without burning. Then add the onion and sauté it, covered and over low heat, until it is soft and transparent, about 8 to 10 minutes. Then, add the tomato sauce, sprinkle with the brown sugar and season. And let the whole cook for approximately 15 minutes, stirring from time to time with a wooden spoon.
Cook pasta. While the sauce is just being made, bring water to a boil with a little salt and cook the macaroni until al dente as directed by the merchant. Calculate the times so that the end of cooking of the sauce and the end of the pasta more or less coincide. This way you won't pass the macaroni waiting for the sauce to run out.
Assemble the plate and serve. On the one hand, drain the macaroni and mix them with the prepared tomato sauce. And on the other, chop the very small black olives, and wash and dry the basil leaves well. Now you just have to distribute the pasta in plates, sprinkle on top with the basil leaves and the chopped olives, and serve immediately.