Herb Spaetzle with Basil Tomato Sauce

Fresh spaetzle is delicate and light, yet slightly chewy. Your senses will enjoy its smooth texture and the taste of fresh garden herbs bathed in a delicious yet simple tomato sauce.

Spaetzle:
2 free-range eggs
1/2 cup (125 ml) water
1 1/2 cups (375 ml) whole wheat flour
3/4 tsp (3 ml) sea salt
2 Tbsp (30 ml) mixed fresh herbs such as chives, parsley and oregano, chopped

Tomato sauce:
4 large or 6 medium-size tomatoes
1 medium-size onion, finely chopped
1 Tbsp (15 ml) butter or coconut butter
2 Tbsp (30 ml) tamari, soy sauce or Bragg's all-purpose seasoning
2 Tbsp (30 ml) tomato paste
1 clove garlic, minced
1 tsp (5 ml) dried Italian herbal mix
1 Tbsp (15 ml) fresh basil, finely chopped or 1 tsp (5 ml) dried basil

To make the spaetzle, beat together eggs and water. Stir in flour, salt and herbs. Beat well with a wooden spoon to create a fairly elastic batter. Bring six cups (1.5 l) of salted water to a simmer in a large saucepan. Spread two to three spoonfuls of batter at a time in a line on a clean flat working surface and scrape quarter-inch-wide (five mm) strands of batter into the boiling water, repeating until all batter is used up. The spaetzle are done when they float to the surface. Remove with a slotted spoon and place in a colander. Rinse quickly under cold water to prevent stickiness. Place in a serving bowl and keep hot. You may toss them in a spoonful of butter.

To make the tomato sauce, heat butter in a saucepan and saut?nion until translucent. Skin the tomatoes by cutting a cross on the bottom of each then dipping them in boiling water. Cut three tomatoes into chunks and add to the onion in the saucepan. Add tamari, tomato paste, garlic and Italian herbs; simmer for about five minutes. In a blender, thoroughly blend together sauce and remaining tomato. Pour into a serving dish and stir in freshly chopped basil. Serve with the spaetzle.

Remember to start your meal with leafy greens to give your body the enzymes it needs to digest the cooked food. Serves two to four.

Source: alive #235, May 2002