Kamut Pasta With Tomato + Olives + Anchovies
I like nothing more than a plate of pasta – it’s my comfort food. However too much normal pasta leaves me feeling bloated so I’ve found a substitute that’s Kamut pasta.
Kamut known as Khorasan wheat is considered by some to be a super food. The name kamut is trademarked, which means its a controlled grain and must always be organically grown and GMO free. It provides a considerable amount of protein, fiber and several minerals. Many who do not tolerate wheat have found to be able to tolerate Kamut. Have a try and see how you feel.
250g Kamut Pasta – I use De Cecco
200g of Tomato sauce – I use polpa di pomodoro Mutti
40g Black olives
3 Gloves of Garlic
pinch of paprika
Place water in a saucepan and bring to boil. Add 2 teaspoons of salt and a drop of olive oil and then add the pasta. De Cecco usually takes 9 minutes to cook.
For the Sauce: Heat a little olive oil in a pan on medium heat. When hot add 3 gloves of garlic already peeled. Leave until golden brown, then remove the garlic (make sure it does not burn). Pour the tomato sauce into the pan and stir for 2 minutes. Add the olives, anchovies a pinch of paprika and stir. Cook for another five minutes. Drain the pasta once it is ready and mix into the pan with the sauce on a high flame, stir for 1 1/2 minutes. Serve on a dish and sprinkle on top some chopped parsley. Enjoy this very light pasta dish 🙂