Spelt spaghetti, tomatoes, Parmesan and basil
Tillredning
Cook the spaghetti in plenty of salted water until al dente. Sweat the shallot strips in olive oil with the finely chopped garlic. Slice and add the red and yellow tomatoes, then continue to simmer. Add the roasted pine nuts and season to taste. Stir the spaghetti into the sauce. Finely chop the thyme and basil and add to the pasta.
- 600 g spelt spaghetti (approx. 150 g per person)
- 2 shallots
- 1 garlic clove
- 2 tbsp olive oil
- 100 g red cherry tomatoes
- 100 g yellow cherry tomatoes
- 2 tbsp roasted pine nuts
- Sea salt, freshly ground pepper, nutmeg
- Fresh thyme and basil
- Freshly grated Parmesan
