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Foods a picky girl likes

nomnom

Ingredients

  • • 2 cloves of garlic
  • • 1 fresh red chilli
  • • a bunch of fresh basil
  • • sea salt and freshly ground black pepper
  • • 400g dried spaghetti
  • • olive oil
  • • 1 x 400g tin of chopped tomatoes
  • • 100g Parmesan cheese

• Peel and finely slice the garlic
• Finely slice your chilli (halve and deseed it first if you don’t want the sauce too hot)
• Pick the basil leaves off the stalks, put to one side and finely chop the stalks

• Bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions
• Meanwhile, put another large pan on a medium heat and add 2 good lugs of olive oil
• Add the garlic, chilli and basil stalks and give them a stir

• When the garlic begins to brown slightly, add most of the basil leaves and the tinned tomatoes
• Turn the heat up high and stir for a minute
• Season with salt and pepper

• Drain the spaghetti in a colander, then transfer it to the pan of sauce and stir well
• Taste and add more salt and pepper if you think it needs it

• Divide the pasta between your bowls, or put it on the table in a large serving dish and let everyone help themselves
• Roughly tear over the remaining basil leaves and grate over some Parmesan

These can be added to your tomato sauce when it’s finished. Just stir in and warm through:

• Add a handful of baby spinach to the sauce at the same time as you add the cooked pasta – when the leaves have wilted remove from the heat and serve with some crumbled goat’s cheese on top
• A few handfuls of cooked prawns and a handful of chopped rocket, with the juice of ½ a lemon
• A tin of tuna, drained and flaked into the sauce with ½ a teaspoon of ground cinnamon, some black olives and the juice of ½ a lemon
• A handful of fresh or frozen peas and broad beans

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