Author Notes
A tasty pasta dish with the taste of the Mediterranean sea. —The Art is Cooking
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Ingredients
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1 packet
Spelt pasta
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11/2
Zucchini chopped
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5
Medium tomatoes, peeled and chopped
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1
Red bell pepper diced
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4
Cloves of garlic finely chopped
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a handfuls
Dried Hiziki
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3 tablespoons
Dried instant Wakame
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2 tablespoons
Olive oil
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a handfuls
Chopped flat leaf parsley
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2 tablespoons
Chipotle in Adobe
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2
Extra cloves of garlic
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1 tablespoon
Extra olive oil
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1 teaspoon
Balsamic vinegar
Directions
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-cook the spelt pasta
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-soak the hiziki and the wakame separately
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-in a broad pan heat the olive oil and add the zucchini
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-stir a bit and add a pinch of salt
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-after 5 minutes add the red pepper and stir
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-add the tomatoes and cook until the liquid begins to thicken and then add the garlic and add the sea vegetables
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-cook a bit longer, about 5 minutes
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-in the mean time put the extra garlic, extra olive oil, chipotle and parsley in a mortar and stamp it a bit(it doesn’t need to be a paste, just enough to blend the flavors)
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-add pasta to the pan with the cooked veggies and give it a good stir, then add parsley mixture
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-after 1 or 2 minutes turn of fire
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-drizzle with balsamic vinegar
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-serve
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