PureSpelt spaghetti with thyme-tomato sauce
to serve 4
1 onion, finely chopped
1-2 gloves of garlic, cut into slices
Olive oil for sautéing
1 tablespoon of thyme leaves
800 g of tomatoes, e.g. plum tomatoes, finely diced
1 dl of red wine or vegetable bouillon
1 tablespoon of sugar
A few drops of balsamic vinegar
400-500 g PureSpelt spaghetti
A little butter for refining
Thyme sprigs to decorate
Sauce: Sauté the onions and the garlic slices in olive oil, deglaze using the wine or vegetable bouillon, bring to the boil. Add the sugar, balsamic vinegar, salt and pepper; simmer on a low heat until it forms a thick sauce. Briefly puree according to taste.
Cook the spaghetti al dente in boiling salt water, drain off the water; allow to drain thoroughly and refine using a little butter. Serve the spaghetti into pre-warmed bowls and add the sauce. Decorate with sprigs of thyme.
Serve with grated Sbrinz cheese according to taste. Instead of spaghetti, use another type of PureSpelt pasta. Add approx. 100 g of diced bacon to the sauce according to taste.
IG Dinkel, Judith Gmür-Stalder