Tomato – Carrot – Pasta – Casserole à la Xandrye

Ingredients for 2 servings:

• 150 g pasta (spelt rigatoni or similar)
• 3 m.-large tomato(s)
• 1 large carrot(s)
• 2 tbsp sunflower seeds
• 1 garlic clove(s)
• 1 tbsp oil
• Cheese, grated (mozzarella or other gratin cheese)
• 2 tsp herbs de Provence
• pepper
• herbal salt
• Paprika powder, hot
• Spice mix (Fire Eater) or dried red chili

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fast, healthy and delicious!

Wash the tomatoes and carrot and pat dry. Peel the garlic clove, finely chop it, and fry it in a non-stick pan with the oil and sunflower seeds. Dice the tomatoes and add them. Season with Provençal herbs, pepper, herb salt, a little paprika, and a pinch of Fire Eater (alternatively: dried chili). Once the tomato mixture has simmered gently, remove the pan from the heat. Boil the pasta water and pre-cook the pasta for about 3-4 minutes (the normal cooking time for pasta, for example, according to the package, is 8-10 minutes. However, I like it firm to the bite, and since the pasta softens in the oven, it can be firmer beforehand). Peel the carrot, remove the ends, and then grate it into strips with a peeler (a grater would make them too fine). Now it’s time to layer the pasta: First, place the pasta in a medium-sized baking dish (mine has a diameter of about 20 cm), add the tomato mixture, and then the finely sliced ​​carrots. Finally, sprinkle with cheese and bake in the oven. Bake at 200°C (180°C fan oven) for about 20 minutes, until the cheese is golden brown. Servings: I’ve specified 2 servings because the casserole fit into two deep plates. Depending on your appetite, this will feed 1-2 people.