Made from Certified Organic Rye flour and water, this pasta appeal to those that enjoy pumpernickel. They have quite a robust texture and flavour so I've decided to use them in a baked pasta dish.
After tossing them through a simple tomato based vegetable sauce they are topped in a rich bechamel and baked until golden. This is one dish in which a little will certainly go a long way.
1 red onion, finely sliced
1 garlic clove, finely sliced
1 carrot, finely diced
1 zucchini, finely dice
440gram can, crushed tomatoes (or use fresh in season)
salt and finely ground pepper
Heat oil and a knob of butter in a saucepan over a medium heat and when the butter has melted add the onion and garlic. Sauté until starting to soften but not colour - add in the carrot and zucchini and continue to gently cook until golden.
Add in the tomatoes and just enough water to cover the vegetables - simmer for about 30 minutes until the sauce has reduced and the colour has depened. Taste and season with salt and pepper.
Reserve a large spoonful of the sauce.
Toss the cooked pasta through the remaining sauce and tip out into a baking dish. Add the reserved sauce evenly over the top.
Cover with béchamel and sprinkle over with grated parmesan.
Bake in a preheated 180°C oven until golden.
Serve with a simple leaf salad.