All posts tagged: wholewheat spaghetti

Tomato, Bread & Butter Pasta, 24p

This pasta sauce started off as a pappa al pomodoro, but quickly veered towards a tomato butter sauce as I craved comfort on an increasingly blue day. I don’t know about you, but lockdown is playing havoc with my already unreliable emotional weather vane, clattering it all over the place, and I am learning to take things hour by hour, meal by meal, and take pleasure in moments of simple comfort in this strange new world of unknowns. I am grateful that all members of my household are healthy and well, and that we are able to do most of our day jobs under lockdown, even with the challenges that presents, and that my young son seems to have adapted well to the changes. He Facetimes and Zoom calls his friends and family every day, keeps a diary of his thoughts, feelings and experiences, does some educational work each day, and seems to be faring the best of all of us. Anyway, back to the pasta sauce. I have a recipe for a three ingredient …

Spaghetti Alla Puttanesca [A Year In 120 Recipes]

My take on Spaghetti alla Puttanesca is a little different – I prefer tinned sardines to the more traditional anchovies, and I like to add some of the preserved oil for a distinctive flavour. This dish is a hot, fast joyride for your tastebuds with its fiery chilli, soft chunks of fish, vinegary capers and salty aftertaste. (Serves 2) 4 fat cloves of garlic, peeled 1 fresh red chilli, chopped 2 tbsp oil 400g chopped tomatoes 100g tinned sardines in oil 200g dried spaghetti 1 tbsp capers 1 tbsp olives, pitted and diced Roughly chop the garlic – I like mine chunky in a dish like this, but if a mouthful of slightly crunchy garlic will put you off, chop it finely. Put it into a large saucepan with the chilli and oil and saute on a low heat for a few minutes. Pour over the chopped tomatoes and the oil from the sardines, and turn up the heat to bring it to the boil. Carefully remove the bones from the sardines by splitting them, …

Liver & Lentil Bolognese

Tonight’s dinner came courtesy of some chicken liver at the back of the freezer, and some veg left over from a photoshoot yesterday. Idly flicking through my cookbook collection to find a new chicken liver idea, I came across a bolognese in Save With Jamie. Mine’s not identical – I’ve left out the bacon and mushrooms and chicken stock for a start, and replaced the balsamic vinegar with white wine vinegar, and added frozen spinach for some greens and to lift the flavour… And far more tomatoes than his recipe, because I like a good tomatoey ragu sauce. The result? I ate a good portion of this from the pan, and proclaimed it the best bolognese I’d ever eaten. Between me and Jamie, this is a job jobbed. Cheers. Chicken liver and lentil bolognese, serves 4. Ingredients: 1 carrot 1 onion 2 fat cloves of garlic 1tbsp oil 200g chicken livers 1 tsp fennel seeds 1 red chilli 400g chopped tomatoes 1 tbsp vinegar – red wine or white wine 100g red lentils 100g frozen …