Lycopene is one of the most powerful antioxidants in the world and is full of many health benefits. It plays a significant part in your diet in helping to protect and repair your body from harmful pesticides and everyday carcinogenic exposures. it can also help you beat infections, good for your brain and can even keep your eyes healthy. The list is endless.
One of the easiest ways to ingest lycopene is through cooked tomatoes. I am not a huge fan of this fruit but do love it when cooked right.
Here is a simple pasta recipe which is full of omega and antioxidant rich foods. Double up the quantities below and you can batch cook this dish and it will keep in the fridge for up to two days.
2 cups of pasta
1 chopped onion
2 chopped garlic
1 carrot chopped in matchsticks
1 tinned tuna
200g of fresh chopped cherry tomatoes/or any sweet ones
Handful of spinach and some chopped basil
Sprinkle of Chilli flakes
Salt and pepper to taste
Olive oil for cooking
Boil two cups of pasta and drain rinse in cold water and let it sit whilst it’s boiling you can make a start on the pasta sauce.
Start of with the chopped garlic and onion in a heated pan for a few minutes on a medium heat then add the tomatoes, salt and pepper on a low heat for 10-15 minutes to release the lycopene goodness
Add tinned tuna and basil, continue to mix gently and chuck in the pasta.
You can serve it up with chilli flakes and Parmesan and I prefer to use organic ingredients, line caught tuna and spelt pasta.