Sea Spaghetti

1 comment

Well, not exactly new, but it’s easy, quick, light and goooooood! Therefore, it has all the requirements to be published!

(serves 2)
160 grams of spelt spaghetti
1 kombu
6-8 fresh cherry tomatoes
1 clove of garlic, if you like it
a handful of chopped green and black olives
1 tablespoon of extra virgin olive oil

Rub the seaweed with a damp cloth and place it in a bowl for 10 minutes to rehydrate. Then, place the pot on the stove and bring the water to a boil to cook the spaghetti. Meanwhile, fry the garlic with a little oil in a pan, add the diced tomatoes and cook for 5 minutes. Add the olives and a teaspoon of cooking water, if the sauce is to dry. Remove the seaweed, cut it in halves and then into very thin strips (no wider than spaghetti) and add them to sauce. Finally, drain the spaghetti, add them to the sauce and sautè vigirously, adding salt pepper and chili to taste.
Serve hot, perhaps with a sprinkling of powdered bran!

Chef: Dida from VeganBlog

  1. acorn 8 April 2011 at 06:01

    yep, easy , quick but definitely good.

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