BLACK SPAGHETTI
Just some classic spaghetti with a twist. I love simple flavours like fresh cherry tomatoes.
Servings: 3 servings | Calories: 309kcal | Author: Andrea Aronica
Ingredients
50g all-purpose flour
250g durum wheat flour
130ml warm water
1 tsp salt
1 tsp olive oil
400g cherry tomatoes
15g charcoal powder
1 clove garlic
30g cashewsan, vegan parmesan (Happy Cashew)
Method
Place the flours into a large bowl and add salt, water and olive oil;
Stir together, forming a bowl. Turn onto a floured surface and knead until smooth and elastic, about 10 mins. Cover and let it rest for 30 mins;
Divide the dough into six balls, roll one portion to 1-2 mm thickness using a rolling pin;
Cut the dough into strips with a sharp knife or use a pasta machine*;
Once done, cook spaghetti in boiling water for around 10 mins;
In the meanwhile cut in half some cherry tomatoes and sauté them with olive oil and a clove of garlic**;
Serve spaghetti with cherry tomatoes and some vegan parmesan from Happy Cashews.
Notes
* You can maybe find one on Amazon or if you have a italian. grandmother feel free to ask her.
** It’s better if you brown the garlic first and then add the tomatoes.
Nutrition
