How To Make Sweet And Salty Spaghetti Recipe.
- Some Chopped Walnuts
- Some Chopped Tomatoes
- Kalamata Olives
- Some Capers
- Some Raisins
- Some Spelt Spaghetti
- Sprinkling Of Salt
- Some Olive Oil
- Some Shredded Parmesan
The ingredients for them work very few if one it’s a little unusual which i’ll talk about in just a minute what i have here are some chopped walnuts, then i’ve got some chopped tomatoes kalamata olives that have been pitted chopped and some capers. You want to make sure you drain them out of their brine. I’ve got some raisins, garlic a mixture of basil and parsley. I’m using some spelt spaghetti, but you can use whole wheat or you can use regular. I’m using spelt because it’s made a spelt flour. I love the nuttiness that goes along that kind of had the flavor. It’s a little bit nutty and it goes really well with the walnuts and sort of this sweet and salty aspect of the sauce.
Now the amount of time the spaghetti needs to cook is the amount of time it takes for the sauce to be done. It’s very simple, it’s very easy. Now what i have there is a big pot filled with water a generous sprinkling of salt and i’ve got that coming up to a boil. But while that happens which is pretty much there. I’m just going to turn on my skillet. I’ve got some olive oil in my skillet into my olive oil i’m going to add my garlic, i’m going to let that come up to temperature on a really low heat like medium low, because i want it to go really nice and nutty but i also want what i really want is for the garlic flavor to release in the olive oil. So that the olive oil is really fused in the garlic in the meantime while that happens. I’m gonna pop my walnuts into the oven. I have my oven preheated to 400 cuz these need to toast up a little bit.
I’m gonna add my pasta to my boiling water to my browned up garlic. I’m gonna add my tomatoes capers and olives along with my raisins and adding the reasons and at this point because they need to cook in the tomato juice. It’s going to release the pump up a little bit and if you’ve noticed. I’ve used a smaller skillet and that’s because when this dish was first made for me was made for me by my dad’s friend who works in a restaurant. He is a small-scale, it because he wanted the juices of the tomato to be released so that the the raisins could cook in and plump up. I was using a bigger skillet, if the tomatoes were just released. But it would dry up and it wouldn’t have enough juice for the raisins to plump up.
So this is going to cook for about 6 minutes or so the spell pasta takes around 7 or 8 minutes. It looks a little tiny bit long a quicker than regular pasta. So i’m just going to keep my eyes and everything. Then once the pastas cooked. I’ll drain it and i’ll be right back here to pull it off together my sauce is looking perfect. I did want to mention that i did cover it with a lid just to help the steam kind of help plump those raisins really well. I’m going to season this with some salt and pepper. I also drained my pasta and i put it back in the same pot. So we’ve got plenty of room to groove and toss things around don’t look too crazy on the salt.
Because you’ve got so many xlt olives and salty capers heaven. If you love the combination of sweet and salty. You’ve never thought about having a pasta this is for you along the same lines of flavors a couple not dom like the traditional eggplants – like street and sour bomb-diggity ok turning this off putting that right into my pasta pot along with some shredded parmesan. Of course we’re graded and my fresh herbs, that i had reserved my basil thyme parsley. It’s quick, it’s easy, it’s a total crowd pleaser. There’s really nothing to it.
It’s really different enough to be interesting. But you see it’s still really simple. I’m gonna just get some from myself and the spelt spaghetti really does do something special with it and then of course you’ve got to top it with your nuts. Because it’s that crunch that takes this to another level they were just in the oven for about five minutes, just give this a good bite mm-hmm mmm so good. If you like a little bit more of a sauce then make sure you reserve about 1/2 a cup of starchy cooking water and add it to your tomato mixture just have a bit more sauce, but traditionally it’s not meant to be 6 swimming in sauce.