Yes, New Jersey, you can eat pasta and still be healthy

Yes, New Jersey, you can eat pasta and still follow a path to better health.

The key is to avoid anything made with 'fortified' or 'enriched' flour and make sure that your pasta is "Bronze-cut."

Photo via Canva

Why bronze-cut pasta matters for your health

Bronze-cut pasta avoids any "forever chemicals" getting into your food and body from the cutting process.

Some of the best pasta is also the simplest pasta to make. Here's what you'll need:

Chopped parsley
Chopped garlic
Butter
Grated parm and regg cheese
Anchovies
Salt, pepper, red pepper flakes
Egg yolks

Photo by Engin Akyurt on Unsplash

A simple, old-school pasta recipe anyone can make

The process is super simple; On low heat melt butter in a saucepan and add a little olive oil.

Throw in the garlic and anchovies and let the anchovies melt away. Then add some of the chopped parsley.

Let it stay on super low heat or turn off the heat after a few minutes while you boil some pasta; spaghetti is our go-to.

You want the spaghetti to be slightly undercooked — al dente to give it a little chew — "toothsome" is the right word for it.

Then, after 6 to 7 minutes in the boiling salted water, turn on the butter/oil pot, maintaining a low heat, and using tongs, transfer the pasta with a little bit of the pasta water to the saucepan.

Add in the egg yolks and cheese, salt pepper, and hot pepper and mix well. A little parsley on top and you've got a rich, creamy, buttery sauce for the perfect pasta dish.

For protein, I roasted a few sausages and added a glass or two of red wine, voila!

Dinner time.