Try this Clean Eating Alphagetti recipe, or contribute your own.
- 2 tsp salt
- 1 tbsp garlic powder
- 1/2 tsp oregano dried
- 1 tbsp cornstarch
- 2 x 14 oz cans tomato sauce (low sodium)*
- 8 cups water divided (i used boiled kettle water)
- 2 tbsp raw honey or maple syrup
- 1/2 tsp coriander ground
- 3 1/2 cups any small pasta (i used brown rice for gf version)
- 1 cup any cheese shredded
- Carbohydrate 10.1622283472904 g
- Cholesterol 0 mg
- Fat 0.110151666797046 g
- Fiber 1.04113329898707 g
- Protein 1.52949000286756 g
- Saturated Fat 0.0200016666898281 g
- Serving Size 1 1 recipe (13g)
- Sodium 3.27316667125204 mg
- Sugar 9.12109504830331 g
- Trans Fat 0.0300466667058639 g
- Calories 45 calories
Step-by-step
- In a large pot, add tomato sauce, 7 cups water, honey, garlic powder, salt, oregano and coriander; bring to a boil.
- Add 1 cup water and cornstarch into a small bowl and whisk until dissolved.
- Pour into a boiling pot.
- Add pasta and cook uncovered on low - medium heat for about 7 - 10 minutes or until pasta is al dente, stirring occasionally.
- Do not over cook pasta as it will continue cooking off the heat.
- Add cheese and stir until melted; remove from heat.
- Cover and let sit for at least 30 minutes to thicken and flavours merry each other although it's OK to eat right away.
- After an hour or two it will be even thicker.
- Serve hot.
Scaling Proportions for Different Batch Sizes
When doubling pasta recipes, water ratios must be adjusted down by roughly fifteen percent to prevent a watery sauce. Standard stockpots hold heat efficiently for batches up to four times the original yield. Measuring dry pasta by weight instead of volume guarantees predictable starch release into the surrounding liquid. Storage containers should allow adequate headspace for expansion if the mixture thickens further in the refrigerator over twenty-four hours.Starch Integration and Chemical Behavior
Cornstarch requires complete dissolution in cold liquid before thermal activation to prevent lumpy pockets in the tomato base. Simmering starches breaks down long chains gradually, achieving maximum viscosity around 212 degrees Fahrenheit. Acid from canned tomato products can weaken thickening power if boiled too aggressively before the starch gelatinizes. Whisking continuously during the initial boil distributes uniform heat across the bottom surface of the pot.Managing Cheese Emulsification Off Heat
Shredding blocks of cheese manually yields superior melting results compared to pre-bagged alternatives coated in cellulose powder. Introducing dairy away from direct burners prevents proteins from seizing into grainy clumps. Residual heat from the cooked pasta supplies sufficient thermal energy to melt the shredded cheese completely without scorching. Stirring the mixture for sixty seconds after removing the pot from the burner creates a smooth emulsion.
