Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta
Sauce
Topping
To gratinate
Utensils
One shallow baking dish (holding approx. 2 l), greased
How it's done
Pasta
Cook the pasta in salted water until al dente as per the cooking instructions, drain (retaining 200 ml of cooking water for the sauce), set aside.
Sauce
Sauté the shallot and garlic in olive oil. Add the tomato puree and cook for approx. 2 mins. Add the chopped tomatoes, olives, capers, oregano, balsamic and reserved pasta water, simmer the sauce for approx. 10 mins., season.
Topping
Mix the cashew butter with the yeast and water, season.
To gratinate
Place the drained pasta in the prepared dish along with the yeast flakes and sauce, mix together, dot the topping over the pasta, sprinkle with hemp seeds.
Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.
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