As I promised to post only quick and easy summer recipes this week, here’s another one! Salad with spelt penne and cherry tomatoes. Spelt or otherwise dinkel flour is a variety of gluten grown for over 5000 years. Rumours say that the Germans and Romans ate it before battles to gain power. Although it contains gluten (so it’s not suitable for those who suffer from celiac disease) it’s a much lesser amount than normal flour. The low gluten content, low glycaemic index and rich nutritional profile give it a worthy place on the shelves of organic shops. More specifically, spelt has a high content of niacin (prevents cardiovascular diseases), manganese and phosphorus. It’s also a good source of fibre. It’s a highly complex carbohydrate that releases its energy slowly and lengthens the feeling of satiety. I saw this particular recipe in Olive magazine, and since I had excess penne from the night before, I thought of trying it. It’s such a simple delicious recipe. For some reason, the combination of tomato, basil and garlic takes you directly to Italy!
Ingredients (for 2 people)
– ½ pack of dinkel penne
– 200gr of cherry tomatoes
– 1 handful of olives
– 1 handful of basil
– 1 clove of garlic
– Olive oil
Preparation
Boil the pasta. At the same time, cut the cherry tomatoes and garlic in very small pieces. Serve the penne in a salad bowl, add the tomatoes, olives, garlic and oil. Stir and garnish with basil!