Chewy and uniquely grain-free, this spaghetti pairs perfectly with a fresh tomato sauce using the classic French technique of skinning, seeding, and dicing the tomatoes. Keeping the sauce light and the ingredients minimal is the best way to showcase this light, tasty noodle.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Adzuki Bean Spaghetti with Tomato Concassè
Copyright Recipe © 2017 Woodland Foods


Serves 2

  • 1 Organic Adzuki Bean Spaghetti

  • 4 Medium Sized Tomatoes, cores removed

  • 2 Tablespoons Olive Oil

  • 4 Cloves Of Garlic, minced

  • 1 Sprig Of Fresh Oregano, leaves removed and chopped

  • 1/2 Teaspoon Chile Flakes

  • 1 Cup Chicken Or Vegetable Broth

  • 1 Tablespoon Butter

  • 1 Teaspoon Sea Salt

  • 1/2 Teaspoon Ground Black Pepper

  • Freshly Grated Parmesan Cheese

  • Fresh Basil


  1. Bring 2 quarts of water to a boil and add the whole tomatoes. Remove after 1-2 minutes, when the skins begin to slide off, saving the water. Transfer the tomatoes to a bowl of ice water. When cool, peel the skins off the tomatoes and cut in half. Discard the seeds and chop the tomatoes into small dice.

  2. Place a medium skillet over low heat and add the oil. Add the garlic, herbs, and chile flakes, and cook for 3-4 minutes until the garlic is translucent. Add the chopped tomatoes to the pan and turn the heat up to medium-high. Cook until most of the liquid has cooked out. Add the broth and cook until the sauce is thickened, then stir in the butter. Use the pot of water, boiling, to cook the spaghetti. Gently stir to separate the noodles. Cook on high for 5 minutes, then remove the pasta to the pan of tomato sauce. Stir and/or toss to coat and serve. Garnish with parmesan cheese and fresh basil.