SPELT SPAGHETTI WITH BLACK OLIVE PESTO:
When I’m in a rush (…or feeling lazy), my go-to dinner is always some sort of pasta dish; I LOVE how a few store-cupboard ingredients can come together to create a delicious, wholesome meal in no time time at all! For this tasty little number, I added some aromatic sacla_uk No18 Black Olive Pesto (gifted) to some nutty spelt spaghetti to add a piquant touch to the whole dish… Noticing the use of balsamic vinegar in their ingredients list, I also decided to add a sweet balsamic glaze to further complement the dark, rich Italian olives. I added some salty capers and slow-roasted tomatoes, before topping with fresh basil and a generous shaving of Parmigiano-Reggiano ? …Here’s my recipe if you fancy giving it a go:
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INGREDIENTS
(Serves 4)
2/3 jar of No18 Black Olive Pesto (available in sainsburys – £2.50 RRP)
1 tbsp (good glug) of extra virgin olive oil
2 tbsp balsamic glaze
2 crushed garlic cloves
2-3 tbsp capers (I use the salted variety)
250g cherry tomatoes (slow-roasted for about 45mins)
Fresh basil and Parmigiano-Reggiano to garnish
Big pinch black pepper
Pinch sea salt
1 packet of Spelt (or wholegrain) spaghetti
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METHOD
1 – Cook spaghetti according to packet instructions (around 6mins for spelt to get to al dente stage).
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2 – Meanwhile, gently fry the garlic in the olive oil on a low heat until fragrant, then add in all other ingredients (reserving garnishes).
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3 – When cooked to al dente, drain pasta and add to the sauce. Mix vigorously with a fork (watch your pan!) to coat every strand. Taste, season, adjust and serve topped with fresh basil and Parmigiano-Reggiano.
