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Spelt Pasta with Oven-Roasted Tomato Sauce

Serves 4.


    Give canned tomatoes a gourmet makeover by roasting them. Not only does this increase their levels of lycopene (an antioxidant that has been shown to reduce the impairment of cells), but it also brings out a richness mimicking the intensity of a fresh summer tomato—at any time of year.



    Top with Parmesan cheese or your favourite protein for a more substantial main.


    Spelt Pasta with Oven-Roasted Tomato Sauce


    • 2 - 28 oz (795 g) cans whole plum tomatoes
    • 1 onion, roughly chopped
    • 4 garlic cloves, peeled and left whole
    • 3 Tbsp (45 mL) extra-virgin olive oil
    • 1/2 tsp (2 mL) salt
    • 1 lb (450 g) spelt spaghetti or gluten-free spaghetti
    • 1/2 cup (125 mL) sliced fresh basil


    Per serving:

    • calories607
    • protein22g
    • fat12g
      • saturated fat2g
      • trans fat0g
    • carbohydrates113g
      • sugars11g
      • fibre4g
    • sodium342mg



    Preheat oven to 325 F (160 C). On large baking sheet, combine tomatoes, onion, garlic, oil, and salt. Roast for 1 1/2 to 2 hours, mixing once, until mixture begins to dry out. Transfer to food processor and pulse once or twice, keeping sauce chunky.


    Bring large pot of water to a boil. Cook pasta according to package directions, drain, and add back to pot along with sauce. Toss over medium-low heat until heated through. Serve with a scattering of fresh basil.



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    Going Pro

    Going Pro

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