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Ingrediënten

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  • 4 cherrytomaten
  • 1 zakje rode pastasaus Coach Nutrition
  • 200 ml water
  • 80-100 gram mager gehakt
  • spelt fusilli
  • 2 kruidnagels
  • verse rozemarijn en tijm & basilicum
  • ½ theelepel kaneel
  • 1 eetlepel tomatenpuree
  • ½ blik tomaten in blik
  • 1 knoflookteen
  • 1 kleine sjalot
  • ½ biologische citroen
  • ½ theelepel chilipeper of 1 centimeter rode peper

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Rode pastasaus, een klassiek recept in een modern jasje. Lekker makkelijk te bereiden en nog lekker ook.

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Bereidingswijze

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  1. Als eerste snipper je de ui, hak je de knoflook fijn en rasp je een halve citroen. Zet een sauspan op het vuur en doe hier de olie, knoflook en de ui bij. Laat even aanfruiten en doe er nog wat Italiaanse kruiden bij zoals rozemarijn.
  2. Doe nu het gehakt erbij. Rul het gehakt en zet het vuur wat lager. Gebruik een handrasp om er zeste van een halve citroen bij te doen.
  3. Doe nu 1 eetlepel tomatenpuree, ½ tomaten in blik, 4 gehalveerde cherrytomaten, fijngehakte rode peper, kaneel & 2 kruidnagels erbij. Snijd de cherrytomaatjes doormidden en doe erbij. Laat de saus zachtjes pruttelen en proef af en toe. Breng daarna op smaak met eventueel een klein beetje citroensap, peper & zout.
  4. Doe nu ook het zakje coach nutrition rode pasta saus erbij en roer even. Voeg eventueel wat water toe als de saus te dik is geworden en zet het vuur laag.
  5. Kook de spelt pasta beetgaar in gezouten water.
  6. Eenmaal beetgaar? Voeg de pasta nu aan de rode pastasaus toe.
  7. Rasp als laatste wat citroenzeste en Parmezaan en/of Parmigiano Reggiano over de Pasta. Pluk voor de liefhebber nog wat verse basilicum en strooi over het gerecht.

Let op: vergeet de kruidnagels er niet uit te halen.

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