Kamut Marinara

Directions

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.