For this recipe, I would recommend using spelt or any kind of wholegrain pasta because it has a richer flavor. But you can definitely use any kind of pasta you prefer- wheat or brown rice pasta (I have never tried it though!)
- 200-250 g spelt pasta (fusilli or penne)
- 1 onion
- 2 garlic cloves
- 1/2-1 red pepper
- 2 small tomatoes (you can also use colorful cherry tomatoes!)
- 2 handfulls of fresh spinach or young beetroot leaves
- some grated mozzarella or Parmesan cheese
- 2 tbspns olive oil (for cooking)
- some soy or Worcester sauce
- salt, pepper
First of all, preheat water in a large pot. When it starts boiling, add in pasta, a pinch of salt and pour in a little bit of olive oil. Follow the instructions that are given on the package, but spelt pasta normally takes about 7-9 to cook. Italians usually prefer pasta to be al dente, which means having somewhat firm texture.
In a pan, preheat about two tablespoons of olive oil (be careful- do not burn it!) Chop one onion and add it into the pan and let it cook until lightly browned. Bash two cloves of garlic and it into the pan. Cut red pepper into thin slices, add it in as well. Let it cook for a couple of minutes, but make sure to leave some crispiness to it! Chop two small tomatoes and add them into the pan. After a minute or so, add in rinsed spinach or beetroot leaves, combine all the vegetables well and reduce the heat.
When your pasta is cooked, pour it into the pan, drizzle some soy sauce, flavor with salt and pepper and mix everything carefully. Add in a generous amount of grated cheese (because who doesn’t love that cheesy flavor?) Let the pasta cook for a couple of minutes or until cheese gets that amazing roasted flavor. Enjoy!