Spelt, an ancient grain, is rich in protein and fiber, and it's best used in sautéed dishes (it can fall apart when baked).

Lori Powell


Ingredient Checklist


Instructions Checklist
  • 1. In a large nonstick skillet, sauté pancetta over medium heat until golden, 3 minutes. Add onion and red pepper flakes; sauté until onion has softened, 3 minutes. Add garlic; sauté for 1 minute. Pour in wine; simmer until almost evaporated, 30 seconds. Add tomatoes with juice and tomato paste, squeezing tomatoes to break them up. Simmer, stirring frequently, until reduced and thickened, 10 minutes. Remove skillet from heat.2. Bring a pot of water to a boil. Add salt and pasta. Stir and cook until al dente, 7 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta.3. Add cooking water, pasta and 1/4 cup pecorino to skillet. Cook over medium heat, stirring gently, until pasta is coated and sauce has reduced to desired consistency, 2 to 3 minutes. Top with remaining 1/4 cup pecorino and additional red pepper flakes, if desired.


Nutrition Facts

321 calories; fat 9g; saturated fat 3g; cholesterol 20mg; fiber 7g; protein 14g; carbohydrates 49g; sodium 613mg; iron 3mg; calcium 125mg.