Spaghetti with pork and napoli sauce.

Have I expressed my concern over my low-carb diet that includes an eradication of white wheat foodstuff including spaghetti?

Well it turns out that boiled white spaghetti has a low glycemic index of 44 according to IDF, but still it is loaded with carbohydrates (43 g carbs in every 140 g spaghetti, as listed on Google) so eat in an appropriate amount. I've always been a small eater so that's not much of my concern.

Not sure how many variations of tomato sauce have I posted in this blog but here goes - my most used pasta sauce recipe at home.

100 g spaghetti (I roughly estimated 2 servings by picking out the dry pasta and measure for individual portion)
1 red onion, sliced
100 g pork, sliced, coated with light soy sauce and ground black pepper
3 ripe small tomatoes, peeled, quartered

200 g tomato purée (I used duChef which contains 7.2 g carbs per 100 g purée)
Butter
A handful of mixed herbs
A handful of ground black pepper
1 tsp salt
2 tsps molasses sugar
Parmesan, grated

1. Heat water in a pot for the spaghetti. Sprinkle a pinch of salt when the water boils and place spaghetti. Cook according to packet's instructions.  In another pan, heat 2 tsps vegetable oil.

2. Sauté red onion until soft and fragrant. Then add in pork or your choice of meat, stir-frying until it is cooked.

3. Add in tomatoes, cooking until they are soft.

4. Pour in purée and some water. Cover and simmer until sauce thickens, stirring constantly.

5. As the sauce thickens, balance out the flavour with butter, little by little. (Go easy on the butter, you don't want too much saturated and trans fats in your meal.)

6. Add cooked spaghetti to the sauce and stir to coat.

7. Sprinkle herbs and black pepper over.

8. Season the sauce with salt and sugar. Taste to check if it needs more seasoning. Lastly, pour over some Parmesan to add flavour and stir until cheese has melted. Remove from heat.

9. Divide spaghetti onto two plates. Serve with more grated Parmesan.