Tuna & Aubergine Sauce for Spelt Pasta

Although spelt does contain gluten, it is considered to be more digestible than common wheat; it also has a lower glycemic index and it’s a good source of fibers, antioxidants and vitamins. Isn’t this enough of a convincing argument to have spelt pasta more and more often?

We certainly think so – and to highlight the specific taste and bite of spelt pasta we have prepared for you a delicate sauce full of mediterranean flavours.

Serves: 2 | Preparation time: 10 mins | Cooking time: 15 mins

Spelt pasta: 180 g
Canned tuna: 100 g
Black olives, pitted: 30 g
Water: 75 ml
Aubergines: 1
Basil, fresh: 4-5 leaves
Garlic: 1 clove
Extra virgin olive oil (EVOO): 3 tbsp
Tomato concentrate: 1 tbsp
Chili flakes: ½ tsp
Turmeric powder: to taste
Salt and pepper: to taste

Method

Rinse the aubergine under cold running water, dry it well with a clean kitchen towel and dice it into cubes with a side of about 1 cm.

Crush the garlic clove under the flat side of a knife blade and brown it in a pan with the olive oil. Add the chili flakes and the aubergine and stir-fry for about 5 minutes.

Dilute the tomato concentrate in the water and pour it onto the aubergine. Add the turmeric and the basil, and season to taste. Lower the heat and cover with a lid. Leave it to simmer for about 10 minutes.

Drain the tuna and crush the bigger pieces under the prongs of a fork. Cut the olives in small pieces. Boil the pasta in a pot of salted water, making sure to drain it when it is still al dente. Keep aside a ladle of cooking water.

Add the pasta, the tuna and the olives to the aubergine, pour in the cooking water you kept aside and stir-fry for a few minutes, mixing thoroughly.

Serve warm, garnished with a drizzle of olive oil and some basil leaves.