Healthy Spaghetti with a Tomato and Seaweed Sauce
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A healthy, simple spaghetti with a tomato and seaweed sauce. The sauce uses several different types of seaweed to build up a complex but delicious flavour profile :-) The Kombu richens the sauce and provides umami, whilst the Sea Lettuce, Russet, Bronze and Emerald Green flakes provide flavour and seasoning.
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Ingredients
- 500g spaghetti
- 6 tblspns tomato paste
- 200 ml water
- 4 cloves garlic
- 1 teaspoon dried kombu seaweed flakes
- 1 teaspoon dried ground sea lettuce seaweed
- 1 teaspoon dried ground russet, bronze and emerald green seaweed
- to taste salt & pepper
Recipe Method
Bring a pan of salted water to the boil, then cook the spaghetti as per the packet instructions (usually 10-12 mins for dried).
To make the sauce, finely slice the garlic, then fry off on a medium low heat frying pan for a couple of minutes until soft. Add the tomato paste, water and Kombu flakes, a good grind of pepper, mix and simmer on a low heat for around 10 minutes.
Once the pasta is cooked, add it to the sauce, then add the rest of the seaweed. Test the seasoning and add salt if required (the seaweed will be a bit salty). Serve and enjoy :-)
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