KAMUT SPAGHETTI WITH SMOKY MARINARA
Spaghetti made from the ancient grain called Kamut – higher in protein and fiber than traditional grains, that may also be used by some with a sensitivity to gluten. Sauced with a rich Smoky Marinara and topped with sauteed baby bella mushrooms!
Makes 5-1/4 cups sauce
3 T. extra virgin olive oil
28 oz. can diced tomatoes including liquid
28 oz. can Italian tomato sauce
1 lg. carrot, peeled and shredded over large holes of grater
1 T. liquid smoke
2 t. smoked paprika
2 t. garlic powder
1 T. dried tarragon, crushed
1/4 t. ground allspice
sea salt and freshly ground black pepper to taste
Combine all sauce ingredients in large saucepan. Cook 30 minutes, uncovered, on low heat after sauce comes to a boil, stirring as needed. Adjust for seasoning.
16 oz. baby bella (crimini) mushrooms, washed and sliced
2 T. extra virgin olive oil
freshly ground black pepper
In medium skillet, over medium heat, melt olive oil. Add mushrooms, salt and pepper, then saute till golden brown.
Sprinkle with a little garlic powder, and saute a couple minutes, then remove from heat.
14 oz. pkg. Kamut Spaghetti by Eden Organic Pasta
Place spaghetti into boiling water, then let the boiling water soften the pasta as it slides into the pot below the water by itself. There’s no need to stir to keep from sticking as with common pastas – this pasta doesn’t stick. Stir only now and then, and very gently.
Although the package recommends that you cook 12-14 minutes, 7 minutes is enough.
Drain in colander. Plate onto individual plates, top with Smoky Marinara, then top the sauce with sauteed mushrooms.
Notes: Kamut Spaghetti is not starchy, so it won’t gum up. It doesn’t plump up as much as traditional pasta, but it is soft to the tooth, although chewier than what you might be accustomed to. I enjoyed it – thoroughly.
The pasta doesn’t leave you feeling stuffed after eating it, and I actually liked the chewy part. The more you chew the less you eat, which diet-wise is a good thing.
The one draw back, is that the spaghetti strands break in the boiling water as they’re stirred.
The first time I cooked it, I stirred it like regular pasta, and it broke into about 1-2 inch lengths – still good, but not something you’d be twirling around your fork.
The second time I cooked it, I did as I recommended in this recipe – let it slip into the water as it softened on its own, stirring very little.
Ancient grains are making a comeback and I’m glad they are.
This is a worthy pasta that I will enjoy again.
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