Umami recipe for Mother’s Day lunch | Press

São Paulo, May 2016 – Being a mother means understanding that children grow up and follow their own paths, but they always come back to share news and receive a little more affection. Mother’s Day, celebrated on the second Sunday of May, is the perfect opportunity for children to show appreciation for all the care and love they’ve received throughout their lives. To help those who are unsure about the menu for this special day, the Umami Committee highlights the recipe for Whole Wheat Penne “alla Puttanesca.”

This typically Italian dish is made with several umami-rich ingredients – one of the five basic tastes of the human palate – and is a practical, healthy, and flavorful option. Tomato, mushroom, sardine, and tuna are responsible for providing umami and promise to make Mother’s Day lunch even more delicious.

Whole Wheat Penne “alla Puttanesca”

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 can sardines, in pieces
• 1 can tuna, drained
• 2 tablespoons capers in brine (25 g)
• 1 tablespoon pitted black olives, sliced
• 2 tablespoons mushrooms, sliced (30 g)
• 2 cups tomato pulp (400 ml)
• 1 teaspoon salt
• 2 tablespoons chopped basil
• 250 g cooked whole wheat penne pasta

Preparation method:

1. In a medium saucepan, heat the olive oil over high heat and sauté the garlic for 1 minute or until golden.
2. Add the sardines, tuna, capers, olives, and mushrooms, and mix well.
3. Stir in the tomato pulp and salt, cover, and cook over low heat for 5 minutes.
4. Add the basil, stir, and remove from heat.
5. Pour the sauce over the pasta, toss, and serve immediately.
   

Yield: 4 servings
Preparation time: 30 minutes

Find more recipes at portalumami.com.br 

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuation of the taste for a few minutes after eating. To learn more, visit portalumami.com.br.