The battle against cholesterol and hypertension is won at the table by choosing an adequate diet that you cannot miss this extraordinary dish. We are talking about a dish of the poor kitchen, simple and quick to prepare but with many beneficial effects on health. Everyone is able to prepare it. In short, cholesterol and hypertension are fought with the help of garlic, oil and chilli paste, which should be eaten once a week.
Virtues
This dish has a first positive characteristic, that is, it does not lighten the wallet but lightens our body. We use the nutritional qualities of extra virgin olive oil, garlic, chilli and parsley. Extra virgin olive oil, the authentic one, helps to lower blood pressure, has antioxidant properties and helps our intestinal regularity. The chili pepper reduces bad cholesterol in the blood and facilitates digestion. The garlic, among other things, it regulates the level of cholesterol and triglycerides in the blood. The parsley it is very rich in vitamins and helps in purifying the body.
How to prepare this extraordinary dish that helps us fight cholesterol and hypertension
To make the most of all the characteristics of the ingredients it is necessary to proceed with maceration; put in a saucepan about 80 grams of good quality extra virgin olive oil (5 full tablespoons), 6 diced garlic cloves (better Italian red garlic), one or more chillies cut into pieces. We leave everything to rest for at least three hours. Then we put both the saucepan to cook the spaghetti on the fire at the same time (large flame) and the saucepan with our macerate (small flame at minimum). Let’s salt the water and when it boils, throw 350/400 grams of spaghetti into it. As soon as the garlic has browned (it becomes light brown) remove the saucepan from the flame and let it rest. After 8/10 minutes the spaghetti should be drained. Remove all the infusion ingredients from the saucepan and mix everything together. We serve hot with a generous sprinkling of fresh parsley. The indicated doses allow you to make four portions.
We can dirty the sauce with a little tomato and maybe throw 3/5 cherry tomatoes in the water for the pasta and, as soon as it boils, remove them, passing them under cold water. We proceed with the removal of the skin and throw the pulp into the saucepan together with the hot macerate.
If we prepare this extraordinary dish once a week, we can help our body to effectively fight cholesterol and hypertension. Our health will benefit and our taste buds will celebrate.
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