John Myers
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Tomato Sauce with Carrot Pomace on Kamut Penne with Linseed Oil and Parsley
The perfect tomato sauce with carrot pomace on kamut penne with linseed oil and parsley recipe with a picture and simple step-by-step instructions.
For the sauce
- 1 small Cut onion
- 1 small Rapeseed oil
- 200 g Carrot pomace
- 500 ml Direct tomato juice
For the side dish
- 1 bag Kamut – penne
- 1 ostrich Chopped fresh parsley
- 1 shot Linseed oil
- 1 shot Vegetable salt
- Peel and chop the onion and toss in the oil.
- Second, there are the carrot pomace – I got this fresh from making a carrot juice (see picture with the juicer) and then briefly swirled it in with the tomato juice and brought it to a simmer. Season the whole thing with a little vegetable salt and simmer gently for about 10 minutes.
To the side dish
- Boil the penne in water and then drain it in a colander.
- Put the penne in a bowl, season with vegetable salt (I don’t season the cooking water because I want to use as little normal salt as possible), add the chopped parsley and the oil, mix everything well and add a layer of bread.
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