Dinner to Go: Spelt with Crab & Spicy Tomato Sauce

I worked the evening shift at the winery last night and decided to make myself some dinner to take with me. Even thought I like the restaurants in Grafton, I get tired of eating at the same places every weekend.

So, I foraged around in my kitchen and whipped something up. I had actually intended to make this recipe, but at the last minute I changed my mind and started creating my own dish. I wanted something spicy and salty. Here's what I came up with:

• Put on a pot of water to boil some spaghetti noodles, then cook the pasta as directed. I used about 8 ounces of spelt, a whole grain wheat pasta with a deep, nutty flavor.

• Meanwhile, in a large, non-stick skillet, heat 5 tablespoons of olive oil (extra virgin, please) with 2 cloves of garlic (finely chopped). When the garlic just starts to sizzle, add one small onion (diced). Let the onion get soft, then add 2 vine-ripened tomatoes (diced), 2 tablespoons capers (and a bit of their juice), 1 teaspoon crushed red pepper flakes (or more if you want it hotter), 1 teaspoon dried oregano, salt & pepper (don't over do it on either). Simmer the sauce until the tomatoes have broken down and it's all juicy. Taste for seasoning.

• Turn off the heat and add the cooked noodles & 8-10 ounces of crab claw meat to the skillet. Stir to combine.

It's also good cold the next day!