My apologies in advance. I am going to go on just a little bit more about sugar. My friend Nick pointed me toward a NY Times article by Gary Taubes called “Is Sugar Toxic”. Gary is a really committed journalist who has been reporting on this subject for a long time. In this article he discusses the Lustig lecture and it’s validity. It’s a long article and quite compelling. The most interesting aspect comes very near the conclusion when he discusses two different studies that are attempting to link sugar, and more precisely insulin resistance, to some forms of cancer. I won’t go into detail but I found it eye opening. Read the article if you are curious how this could be possible.
What was interesting was not the studies themselves but the fact that both the scientists that headed these studies have completely cut out sugar from their diets. One says that he avoids it whenever possible and the other simply said: “Sugar scares me”.
Don’t be confused that I am following these comments about sugar with a recipe for pasta. There is a big difference between sugar which is a simple carbohydrate and pasta which is a complex carbohydrate. One spikes your blood sugar level causing insulin excretion and the other is metabolized more slowly and does not cause a spike. I don’t eat pasta every day but I have met a lot of very fit old Italians and don’t have a big problem with it.
- 1 lb Dried Pasta (Fettuchini works well)
- 2 Tins Anchovies packed in oil
- 1/4 Cup Currants
- 1/4 Cup Pine Nuts
- 1 Teaspoon Red Pepper Flakes
- 4 Cloves Garlic, minced
- 1/4 Cup Panko Bread Crumbs
- 1/4 Cup Grated Parmesan Cheese
- Italian Parsley, chopped (optional)
- Olive Oil
- Salt and Pepper
- 1/4 Cup Red Wine
- Large Pot for Pasta
- Large Pan
- Chef’s Knife
- Wooden Spoon
- Put the pasta water on to boil. Salt liberally.
- With a light splash of olive oil, briefly saute the garlic and red pepper flakes.
- Turn the heat down to low and add the anchovies. Work them into the pan until they are “melted”.
- The water should be boiling. Add the pasta to it.
- Add pine nuts to the anchovies and a little fresh ground pepper. Coat them with the mixture and let cook for a few minutes.
- Add the currents and do the same. Cook for another few minutes.
- Add just enough red wine to cover the bottom of the pan.
- In a bowl, combine the bread crumbs and cheese with a little pepper.
- The pasta should be al dente at this point. Turn the heat off on the sauce and add the pasta. Stir around until the pasta is thoroughly coated in the sauce.
- Serve with bread crumbs and/or italian parsley sprinkled on top.