oregano

Spicy Tomato Spelt Spaghetti (Vegan)

Spicy tomato spelt spaghetti Are you a creamy or tomatoey person? I’m definitely the latter but regardless, everybody needs a solid go to tomato pasta sauce in their life, I know I do. I’ve always loved spaghetti coated in a rich, vibrant, sweet and spicy tomato based sauce. It doesn’t get much better than that. It was one of my favourite meals as a kid, oodles of spaghetti piled high and tossed in a rich red sauce. I used to have fun eating it too, relishing in the fact the table was set with spoons and forks as opposed to the traditional knife and fork (why can’t I get excited over such things anymore?!). There’s only one thing I don’t like about this meal and that’s the noises, you know the ones – sucking, slurping, general pasta suction techniques, we’ve all done it. I can’t deal with my emotions when I’m subjected to this. Surely, you can ONLY do this when eating alone and isn’t this the reason why you never order spaghetti on a first date?Spaghetti topped with parmesan

This spicy tomato spelt spaghetti is a 15 minute meal that couldn’t be more simple. It’s too true, the simple things are often the best. This is so speedy, it’s quicker than picking up the phone, ordering take out and waiting for it’s delivery. A basic italian inspired tomato spaghetti that’s delicious as is but would work really well powered up with your favourite veg, especially chestnut mushrooms, spinach, broccoli, a handful of rocket or a sprinkle of lemon zest. It’s a truly versatile dish. I like to use spelt spaghetti for the lower gluten and higher vitamin content but any wholegrain pasta would make a worthy nutritious and filling meal.Simple spaghetti ingredients

In my book a perfect tomato sauce needs good quality tomatoes, a good glug of olive oil, generous garlic, correct seasoning, a little sweetness and some spice. I like it really spicy but then again I do have a slight addiction to all things chili so if you prefer it a little milder then use a little less spice. It’s a great idea to make a large batch of the sauce and freeze half as it’s so versatile you could use it for another pasta dish such as lasagne, mixed with butter beans, poured over veggies or as a base for stuffed veggies. Just a thought. Two bowls of spaghetti

So, are you a creamy or tomatoey pasta person?

What’s your view on spaghetti eating etiquette?Spaghetti twisted on fork ready for slurping!

Spicy tomato spelt spaghetti

(serve 2)

200 grams spelt spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 red chili, finely chopped
1 teaspoon oregano + 1/2 teaspoon crushed chili
1 can chopped tomatoes
1/2 teaspoon sugar
salt + pepper
generous handful of black olives
fresh basil leaves, torn

Method:

1. Place the spaghetti into salted boiling water + cook according to packet instructions.
2. Heat the olive oil + add the garlic, chili + oregano stirring until fragrant. Add the tomatoes, sugar + seasonings simmering for 10-15 minutes.
3. Drain the spaghetti + set aside. Add some of the pasta water to the sauce if it needs a little thinning. Stir the torn basil leaves, black olives + cooked spaghetti through the spicy tomato sauce.
4. Serve immediately + garnish with extra olives + basil leaves.

Courgette & Quinoa Pizzas – GF

Courgette & quinoa pizzasThis isn’t strictly ‘pizza’ pizza but honestly, it’s just as tasty with a courgette base and of course it’s healthier. I didn’t know what to write in the title post – courgette or zucchini. I’ve always been a courgette person although zucchini is infinitely nicer sounding so I may even swap teams! It ‘s always interesting to see where others fall too, the same with aubergine/eggplant, coriander/cilantro and turnips/swedes. I witnessed a full blown argument with the last two, over whether it was indeed  a swede or a turnip. It was definitely a swede but needless to say I stayed well out of it! I don’t even think it’s an American / English thing either as I’ve heard British people say zucchini and friends from the States have a preference for courgette. Anyway, it’s just one of those things that fascinates me, same goes for you say tom-ay-to, I say tom-ar-to, I say pot-ay-to, you say pot-ar-to! It’s probably just me but I love all these little differences and preferences in life. Courgette & quinoa pizzas

Names and titles aside, these are neat little low carb pizzas with a good protein kick and 2 servings of vegetables. Sometimes you just want a lighter meal and these are the perfect way to lighten up. Pizza would work equally well in aubergine, mushrooms, beef tomatoes but I think courgettes (I mean zucchinis!) are pretty ideal and there was an abundance at the market this week. They’d be really tasty with some fresh baguette or pitta bread if you’re looking for a more substantial meal. We had them with some leftover spelt buttermilk bread which was really nice. These are super easy and can be made ahead of time for a quick grilling before teatime. Courgette pizza process

Any cheese would be nice but mozzarella is a an ideal choice as it turns stringy and pizza like under the grill. The quinoa gives the stuffing a pleasing texture but also boosts the protein which along with the cheese makes a protein rich dish.Courgette pizzas with cheese

Are you in team courgette or team zucchini?

‘Zucchini’ & quinoa pizzas

(serves 2)

2 large courgettes, hollowed (see pictures)
1/2 red onion, chopped finely
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon chilli flakes
1/2 teaspoon sugar
salt & pepper
1/2 can chopped tomatoes
1/2 cup cooked quinoa
1/2 cup mozzarella, grated
handful chopped olives

Method:

1. Cut the courgettes in half and scoop out the insides. Put innards aside and place courgettes on a baking tray, drizzle with olive oil & bake for 15 minutes at 180 ºC.
2. Lightly fry onion, garlic & courgette innards, adding the herbs and seasonings after 5 minutes followed by the tomatoes and cooked quinoa.  Simmer for 10 minutes.
3. Remove courgettes from the oven and fill the courgettes with the tomato quinoa mix. Dress with mozzarella and chopped olives. Place under a hot grill for 5 minutes or until cheese is bubbling and stringy.