This pasta is so simple, it’s not even really a recipe and I didn’t intend to blog it – but it tasted so good, I thought I’d whip out the camera and write the mix so not to forget it. The tomatoes will take a good hour or 2 to slow roast, but speed this up by turning up the heat – if you like.
I use spelt every now and then and enjoy its nutty flavour with simple, punchy sauces. I would of course never use it in a carbonara or really any creamy sauce but rather pair it with chilli, herb oils and flavoursome, spicy sauces. Its nutty flavour means pesto’s will suit, even delicate seafood such as crab and lemon (as in previous post).
Although it is not gluten free, it is well known for its ease in digestibility, leading to anti-inflammatory qualities. It is also remarkably high in fiber and protein – some brands claim to supply 50% of the daily recommended protein requirement for women in 1 plate.
Ingredients – Serves 2
- 2 punnets of cherry tomatoes, halved (vine ripened, preferably)
- 9 tbsp olive oil
- 1 large handful of chopped fresh oregano (sub for another fresh herb, if you fancy)
- 1 large or 2 small red onions, chopped finely
- 1 large sprig of basil
- Spelt pasta for 2 (usually use about 100g per person)
- Fresh chilli or chilli flakes
Heat the oven to 120°C.
Place your tomatoes, cut side up in a baking tray, season generously, scatter with your fresh herbs and drizzle with about 4 tbsp olive oil. Bake in the oven for 1-2 hours (until they are slightly shrivelled and a little dry).
In the meantime, remove all your basil leaves from the stalks and place in a blender (or use hand blender) to blend with about 4 tbsp olive oil. Blend until thoroughly mixed and the basil is in tiny pieces.
Heat 1 tbsp oil in a frying pan and fry your red onion over a medium heat until it starts to brown around the edges, if using fresh chilli – add to the pan and fry for a few minutes.
When your tomatoes are almost ready, bring a large pan of salted water to the boil, cook your spelt according to packet instructions, drain and mix in the basil oil and red onion.
Carefully stir through your tomatoes and season with chilli flakes.