Spanish puttanesca pasta

IMG_20150912_145640[1]A success from the “oh no there’s nothing in the fridge” school of cooking.  Feeds 4 – ish.

  • 300g wholewheat spaghetti
  • 1 teaspoon olive oil
  • pinch salt
  • 1 large tin chopped tomatoes
  • 1 chorizo ring
  • handful of black olives, chopped
  • a splash of red wine, balsamic vinegar, Worcestershire sauce, or whatever’s around along those lines
  • black pepper
  • grated parmesan

Put the spaghetti into a large pan of boiling water with the olive oil and pinch of salt. Meantime, chop up the chorizo into slices about the width of a pound coin and then cut the slices in half.  Add them to a frying pan (no need for oil) on a medium heat, moving them about so they don’t stick and start releasing the oil.  After a few minutes add the handful of black olives and empty the tin of tomatoes into the pan, stirring everything about.  After a few minutes more taste the sauce and add red wine, or balsamic vinegar, or a pinch of sugar, or whatever you think it might need to brighten up the flavour a bit.  Turn down the heat and let it all simmer together.  Add some black pepper.  Meantime test the pasta.  Wholewheat normally takes about 10 minutes.  When the pasta is ready, take a couple of tablespoons of the cooking water and mix into your sauce.  Drain the pasta and add it to the frying pan with the sauce in it and mix it all together so all the pasta is coated with the sauce.  Serve with grated parmesan to sprinkle over the top.

Tomato and mozzarella pasta bake

Pasta with tomatoes and cheese – but a bit different.

I came across the idea of baking pasta from dry in a tomato sauce via a link on the Guardian’s excellent recipe exchange – from http://practicallydaily.blogspot.co.uk/2009/09/baked-penne-with-tomato-and-mozzarella.html.  Beware though – the first time I cooked it, I used a pottery casserole dish which promptly cracked when on the hob!  Back to good old cast iron… I treated the cheese differently as I’m a sucker for toasted cheese in all its forms.

  • 1 tablespoon olive oil
  • 4 fat cloves garlic, peeled and crushed
  • half teaspoon chili flakes (or lazy chili from a jar)
  • 2x400g tins of tomatoes
  • 350g penne pasta
  • 100ml double cream
  • 2 tablespoons grated Parmesan
  • generous handful of chopped basil
  • 1 ball of mozzarella
  • salt and pepper

Heat the oil in a large ovenproof casserole dish (or a pan with metal handles that can go in the oven).  Add the garlic and chili and stir for a minute or so.  Add the tomatoes – if they are whole, break them up a bit with a spoon. Add the pasta, a teaspoon of salt (yes you do need this much or it will taste very bland) and stir.  Add about 500ml of boiling water and stir everything together, and bring it back to the boil. Turn the heat down and simmer for about 10 minutes.  Then stir in the cream and the chopped basil, and season with lots of black pepper.  At this point you could also stir in a couple of handfuls of chopped spinach or cavolo nero to up the veg content of this meal.

Slice the mozzarella very thinly and lay it on the top of the pasta and sauce.  Sprinkle the parmesan over the top of the mozzarella, and put the whole dish in a preheated oven (gas mark 4, 200 degrees C) for about 20-25 minutes, until the sauce is bubbling and the cheeses have melted and gone a bit crispy on top.

NB if you search out vegetarian mozzarella and vegetarian Parmesan-style cheese, this dish is suitable for vegetarians. Proper authentic Parmesan is not, however, veggie-friendly.

eggs in purgatory

  • 1 tablespoon olive oil
  • 1 small clove garlic, chopped finely
  • 1 small onion, chopped finely
  • ¼ teaspoon very lazy chili
  • 1 x 400 grams can chopped tomatoes
  • ½ teaspoon sea salt
  • 1 large egg (or 2 eggs if needed)
  • 2 teaspoons grated parmesan
  • 2 slices bread 

Heat the olive oil in a small pan, then add the finely chopped onion and fry it over a low heat until translucent. This should take about 10 minutes.  Add the chili and garlic and stir in, cooking for a further minute.

Tip in the tin of tomatoes and stir in the salt, and let it come to the boil. Crack in the eggs and grate a little parmesan over the top. Let it bubble for 5 minutes so that the whites are set and the yolk still runny.

Remove from the heat, taste and add black pepper or a bit of chili powder if it’s not spicy enough,  and serve with some really nice bread – toasted soda farls or Vogel’s barley & sunflower loaf are favourites.

NB it is possible to make this without onion and the parmesan, but I think it doesn’t taste quite as punchy without.

This serves 2, but can easily be scaled up.