Secrets of the Best Chefs

Red Tomato Spaetzle in Yellow Tomato Coconut

Sauce

Serves 4

Cooking with color isn’t something most of us set out to do, but

it’s a totally worthwhile (and vitamin-rich) way to think about the

food that you make at home. This dish embodies that philosophy:

make a bright red tomato spaetzle using tomato paste, water, and

flour and heat it up in a sauce of yellow tomatoes, coconut milk,

and Berber seasoning (an exotic, dynamic blend of spices; see

Resources. The Berber turns the yellow sauce a funky shade of

orange, and by the time you add the red tomato spaetzle, this

won’t look like anything you’ve ever made or eaten before. The

topping—a slaw made with Brussels sprouts and preserved

lemons—adds crunch and even more color.

FOR THE SPAETZLE

¾ cup tomato paste

1¼ cups water

1¾ cups all-purpose flour

2 teaspoons kosher salt

1 tablespoon olive oil

FOR THE YELLOW TOMATO COCONUT SAUCE