Kamut Marinara

1. 1

   Bring a medium saucepan filled two-thirds with water to a boil.

2. 2

   Add the khorasan wheat and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour.

3. 3

   Drain.

4. 4

   Meanwhile, put the oil, garlic, 1/2 teaspoon salt and crushed red pepper in a medium skillet and set over medium heat.

5. 5

   Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds.

6. 6

   Add the tomato paste and stir until the oil turns yellow, about 30 seconds.

7. 7

   Add the crushed tomatoes and their juices, 1/2 cup of water and basil.

8. 8

   Bring to a boil, lower the heat to medium low and simmer gently until the sauce thickens, 10 to 12 minutes.

9. 9

   Stir in the khorasan wheat and transfer to a serving dish.

10. 10

    Sprinkle with the Parmesan and basil and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.