1 x 375g Pangkarra Wholegrain Spaghetti
3 Tbsp tahini
1 brown onion – grated
400g can diced tomatoes
Pinch of cinnamon
10 whole pimento (allspice)
1 bay leaf
3 spring onions, green part – chopped
200g feta crumbled
3 Tbsp sesame seeds – toasted
Few sprigs parsley – chopped
Drizzle of garlic oil
Bring a large pot of salted water to the boil.
- In a small saucepan add tahini and onion. Cook over a medium heat, stirring occasionally until softened, about 3 minutes.
- Add can of tomatoes (use a little water to remove the remaining tomato in the can and tip into the saucepan). Add a pinch of cinnamon, whole pimento, bay leaf and season generously with salt and lots of freshly cracked pepper. Cover and simmer for 10 minutes.
- Meanwhile, cook spaghetti until al dente approx. 10 minutes, stirring occasionally.
- Drain, return spaghetti to pot (or large serving bowl), pour over warmed tahini sauce. Add parsley, spring onion and toss together until spaghetti is well coated. Serve into bowls and garnish with feta, sesame and a drizzle of garlic oil. Serves 3-4.
With thanks to Cle-ann for this delicious recipe!