Ingredients

1 tablespoon olive oil 2 garlic cloves, finely chopped
50 g (2 oz) canned anchovy fillets, drained 375 g (12 oz) dried farfalle
2 teaspoons oregano, finely chopped 3 tablespoons chopped parsley
freshly ground black pepper grated Parmesan cheese, to serve
All pasta has a very low glycaemic index (GI). This is because it is made from high-protein semolina (finely cracked wheat) and has a dense food matrix that resists disruption in the small intestine. But even pasta made from fine flour instead of semolina has a relatively low Gl. Interestingly, there is some evidence that...

Instructions

1.Heat the oil in a small saucepan, add the garlic and fry gently for about 5 minutes until golden.
2.Reduce the heat to very low, stir in the anchovies and cook very gently for about 10 minutes until they have completely disintegrated.
3.Meanwhile, cook the pasta according to the packet instructions until just tender.
4.Stir the oregano and pepper to taste into the sauce.
5. Drain the pasta and turn into a warmed serving dish. Pour over the sauce, sprinkle with the parsley and gently toss together. Serve with Parmesan cheese and a crisp Mediterranean salad, if liked.

All pasta has a very low glycaemic index (GI). This is
because it is made from high-protein semolina (finely
cracked wheat) and has a dense food matrix that resists
disruption in the small intestine. But even pasta made from
fine flour instead of semolina has a relatively low Gl.
Interestingly, there is some evidence that thicker pasta has
a lower Gl than thin varieties. The addition of egg to fresh
pasta lowers the Gl by increasing the protein content. A
higher protein level slows the stomach in emptying.

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