This way of saucing pasta is light and put together from ( mostly) the store cupboard if you are careful to keep some of these basic ingredients in stock. Fresh parsley and maybe a salad to go alongside are all you need buy. Oh and maybe a tomato - and a tin of anchovies?
It is as delicious and satisfying as many other types of pasta dish. And vegetarian if you leave out the two anchovies... It just takes a few minutes and you may have all the ingredients to hand..
Pasta 'a la Cupboard' for 2 and easily doubled
A handful of olives, black or green
A spoonful of capers
A half or whole red chilli
2 cloves garlic
2 anchovies
I large or 2 medium tomatoes skinned
Pasta of choice - it is nice with capelli d'angelo or linguini
Chop all the ingredients while the pasta water is coming to the boil and soften the garlic and chilli in olive oil for a few moments, then add the rest, tomato last, warming it all gently. A shallow frying pan is the best for this.
When the pasta is ready, scoop it out of the pan and straight into the warm mixture. The pasta will bring some of the cooking water into the pan so it should be nice and moist but add some more olive oil if you think it needs it. Mix well.
Before serving, dress the pan or each plate with chopped parsley mixed with the rind of a lemon finely grated and about a tablespoon of freshly grated parmesan. The cheese is definitely optional but in our house there is always a need for it with pasta. The Italians would mix in crisply fried breadcrumbs instead of the cheese so that is an option if you don't mind the additional carbohydrates and/or can be bothered..
It is as delicious and satisfying as many other types of pasta dish. And vegetarian if you leave out the two anchovies... It just takes a few minutes and you may have all the ingredients to hand..
Pasta 'a la Cupboard' for 2 and easily doubled
A handful of olives, black or green
A spoonful of capers
A half or whole red chilli
2 cloves garlic
2 anchovies
I large or 2 medium tomatoes skinned
Pasta of choice - it is nice with capelli d'angelo or linguini
Chop all the ingredients while the pasta water is coming to the boil and soften the garlic and chilli in olive oil for a few moments, then add the rest, tomato last, warming it all gently. A shallow frying pan is the best for this.
When the pasta is ready, scoop it out of the pan and straight into the warm mixture. The pasta will bring some of the cooking water into the pan so it should be nice and moist but add some more olive oil if you think it needs it. Mix well.
Before serving, dress the pan or each plate with chopped parsley mixed with the rind of a lemon finely grated and about a tablespoon of freshly grated parmesan. The cheese is definitely optional but in our house there is always a need for it with pasta. The Italians would mix in crisply fried breadcrumbs instead of the cheese so that is an option if you don't mind the additional carbohydrates and/or can be bothered..
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