John Myers
Contents
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Ingredients
- 500 g Sea spaghetti
- 1 kg Fresh beefsteak tomatoes
- 1 Large onion
- Olive oil
- Oregano, rosemary, thyme
- Fresh basil
- Salt and pepper
Instructions
- First heat some water to soak the sea spaghetti. Put the seaweed in a bowl and cover it completely with the hot water. The low-carb noodles need to swell for about 15 minutes. Since the sea spaghetti is about five times larger in the water, a small amount is enough for the dish.
- Pour boiling water over the tomatoes. Then skin them and cut into small cubes.
- Peel the onion and cut it into fine cubes. Then heat the olive oil in a pan. When it's hot enough, add the onion to the pan and let it turn to glass. Then add the tomato cubes and let everything become a creamy sauce while stirring regularly over medium heat. This takes about 20 minutes.
- Finally, season the sauce with a little sugar, pepper and salt. Herbs such as oregano, rosemary and thyme can also be added as desired.
- Now the sauce can be served together with the soaked sea spaghetti. When the algae noodles are well soaked, simply drain them and serve the low carb dish. The fresh basil can be used for decoration. Alternatively, it can be chopped up and mixed into the sauce.
Nutrition
Serving: 100gCalories: 224kcal
