Since coming back from Italy I have been screaming about how fed up I am with pasta, but here I am again with yet another pasta recipe. This one however doesn’t use refined wheat pasta, which is what totally got to me during the holidays. Spelt is an old grain similar to wheat which fortunately hasn’t been ruined by the agricultural business. Just like wheat spelt contains gluten, but because the inherent make-up of spelt remains intact, many people who have develop intolerances for wheat can tolerate spelt. Those people don’t have celiac but have an intolerance to the product that has resulted from the agribusiness’s tampering with wheat in an attempt to creat a higher-yielding crop.
It is really too bad that wheat, a product which is such an integral part of the Western cooking tradition has been ruined to the extent that it has, and that it makes so many people very sick, sometimes without them even knowing that wheat is the culprit.
Ever since I became aware of the power of modern wheat to cause so many health problems, our family changed from wheat to spelt for most of our baking and pastas. Even though we are not completely wheat free, these changes seem to have helped us tremendously.
This pasta recipe was the result of having to make a quick early dinner for my two youngest, not seaweed loving kids, with the few ingredients I had around and no time to go to the shop. The dish has a subtle fresh fish taste, in the direction of mussels(for those of you who would consider this a plus). This may be a good way of using all that dry seaweed you have sitting around your pantry without offending anybody.
a package of spelt pasta
1 1/2 zucchini cut in medium dice
5 medium tomatoes peeled and roughly chopped
1 red bell pepper diced
4 cloves of garlic finely chopped
a handful of dried hiziki
3 tbs dried instant wakame
2 tbs olive oil
a big handful of leaf parsley
2 tbs of chipotle in adobo
2 extra cloves of garlic
1 tbs olive oil extra
1 tsp balsamic vinegar
-cook the spelt pasta
-soak the hiziki and the wakame separately
-in a broad pan heat the olive oil and add the zucchini
-stir a bit and add a pinch of salt
-after 5 minutes add the red pepper and stir
-add the tomatoes and cook until the liquid begins to thicken and then add the garlic and the sea vegetables
-cook a bit longer, about 5 minutes
-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
-add pasta to the cooked veggies and give it a good stir, then add parsley mixture
-after 1 or 2 minutes turn of fire
-drizzle with balsamic vinegar