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Tomato confit pasta with dried fruit

Tomato confit pasta with dried fruit

This special pasta, prepared with baked cherry tomatoes, dried fruit and spices, tastes of sun and spring. Whole grain spelt spaghetti are full-bodied and satiating and enhance the crunchy note given by dried fruit, a precious source of unsaturated fatty acids, beneficial for the heart, but also of vitamins, mineral salts and antioxidants. Cherry tomatoes cooked in the oven with extra virgin olive oil make lycopene, an antioxidant with an anticancer action, available to our body. Finally, spices bring scent and taste, aid digestion and support the immune system.

Ingredients

320 grams of whole grain spelt spaghetti
350 grams of cherry tomatoes
1 tablespoons of almonds
1 tablespoons of cashew nuts
1 tablespoons of pine nuts
Whole grain breadcrumbs
1 clove of garlic
Thyme
Oregano
Basil
Extra virgin olive oil
Whole cane sugar
Sea salt
Wash the cherry tomatoes and cut them in half. Place the cherry tomatoes on a baking sheet covered with baking paper with the cut side facing up. Sprinkle each cherry tomato with a pinch of sugar. Chop the garlic and spread it over the cherry tomatoes, season with extra virgin olive oil, complete with a pinch of fine ground whole sea salt. Cook in the oven at 140° C for an hour. Meanwhile, coarsely chop the dried fruit. In a pan, heat a drizzle of extra virgin olive oil and add 3-4 tablespoons of breadcrumbs, cook for a minute, stirring often. Boil the pasta and drain it al dente. Pour the pasta into the pan with the breadcrumbs, sauté for a minute. Distribute the pasta on the plates, add the cherry tomatoes, dried fruit and spices, thyme, oregano and basil to taste.
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