08
Jul
10

Nana Toad’s Sulfite free Tomato Basil Pasta


This is easy as heck.

My stepmom, *Nana Toad, is a gourmet and can make a used paper towel taste delicious, but I think even the likes me me can tackle this one.  And I was so FULL after eating it.  I haven’t felt full in a long time.

Ingredients:

(This is for 2-3 people)

-1 pound roma tomatoes, de-seeded and diced

-EVOO

-fresh basil

-box of pasta (We used the bow tie, Fashuly. faleechey, fa – the bow tie one)

-goat cheese, if you like  (I didn’t use it but I will next time.  You can also throw some chicken in there.)

-sea salt and fresh ground pepper

Saute the tomatoes in 2 tsbp EVOO for 10 minutes till they “fall down” (Nana Toad term)

tossing in some sea salt

Salt and pepper them and add about 1/2 cup of either the pasta water or you can add some organic sulfite free wine, if you can tolerate one.  I am living off of Bonterra Chardonnay .  But I can only do the twisted cap from Trader Joe’s and NOT the corked that the Jewel has.  Don’t ask me why.  Don’t.  Stop asking.

Add the al dente pasta to the pan and heat everything through for another 5 minutes and BAM

Nana Toad's tomato basil sulfite-free pasta

Did I miss the garlic? Sure.  Did I miss the fresh Parmesan?  You bet your sweet ass, I did.  But I was just so thrilled to sit down and have a real meal.  I bet that I could even persuade a really kind chef at a restaurant to make this for me and that, my friends, gives me a lot of hope 🙂

*To think of the nickname “Nana Toad”, one might conjure up an image like this

NOT Nana Toad

Our Nana Toad is actually not old, not ugly and does not smoke.  She is in reality very beautiful and got the nickname of “Toad” when she was little.  So, there you have it.  She also gave me a Hamilton Beach Turbo twister stick blender, so she rocks even harder.

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3 Responses to “Nana Toad’s Sulfite free Tomato Basil Pasta”


  1. 1 Tracy
    July 9, 2010 at 9:33 pm

    H – bad news on the wine. I was most excited by your comment on the wine, so I did a little research. I emailed them and asked what the deal was with sulfites in their wine. Here is what they said:
    Thank you for visiting our website and taking the time to write. We sincerely appreciate your interest in Bonterra Wines.

    All of our Bonterra wines are made from grapes that have been grown on California organically certified farms. Federal regulations allow a maximum of 350 ppm of sulfites in non-organic, or ordinary, wine. The USDA “Made with organically grown grapes” certification allows less than 100 ppm. Internationally, the “organic” standard is 90 ppm.

    Under this certification, we add a minimal amount of sulfites to protect the quality of Bonterra wines. The average for our Bonterra Chardonnay over several vintages has ranged from 70-80 ppm, and the average for our Bonterra Cabernet Sauvignon has ranged from 70-90 ppm. These are the only two varietals that we have specific information for at this time; however, all of the Bonterra varietals fall within the USDA guideline. Our best recommendation is that individuals should consult with their physicians and then decide for themselves based on their knowledge of their own degree of intolerance.

    I hope this answers your questions, but please do not hesitate to write back if you need additional information.

    Thank you again for your interest in Bonterra Wines.

    So – the difference between the cork and the screw top is probably the vintage – but the bottom line is – they add sulfites. Organic doesn’t mean jack when it comes to sulfites. Sigh. As always – the reaction is a matter of threshold – you are probably just under the threshold with this wine when it has less. Which is good for you – my only problem is, you run the risk of getting something else accidentally when you have this intentionally, pushing yourself over the edge. Believe me – no – BELIEVE ME – no one – NO ONE misses wine more than I do. But I just won’t eat anything I know has the sulfites added because I am sure I get some accidentally all the time, so I am doing my best to keep it under the threshold. Damn sulfites.

    • July 14, 2010 at 1:26 am

      Thanks for checking this out! We both hold wine close to our hearts. This is the deal for me…and it totally makes sense about the corked vs uncorked to me…it doesn’t bother me. So that is a mother trucking relief. But I have to make sure to tell people who are reading this that is may effect them, due to what you are telling me that they said. I also understand that yes, we do probably eat some unknown sulfites in any given say and you don’t want to chance it by adding to the invisible fire. For wine, especially on a night out like tomorrow night at Ravinia (where, if I am not holding a glass of Chardonnay and eating brie I will be stoned by people in madras pants) I will definitely take my chances 😉 (But I will pass on the brie)
      What I would like Bonterra to do is to take note of every time I type the world of their wonderful wine, and send me a bottle every time I mention it. A girl can dream. BONTERRA BONTERRA BONTERRA (wasted.)

  2. December 22, 2012 at 11:58 am

    A fascinating discussion is definitely worth comment. There’s no doubt that that you ought to publish more about this subject matter, it might not be a taboo subject but typically people don’t
    discuss these topics. To the next! All the best!!


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Heather Moran

Crazed sulfite-free woman.

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