Happy new year by beautiful people! Sorry I haven’t been very active with my posting, you have to understand that I have been in multiple food and alcohol comas during the holiday season!
My other excuse is that I can’t take good pictures of the food due to the stupid winter and not having natural sunlight! However I have solved that problem by buying a mini studio set up with lights.
I’ve decided to post quite an easy, healthy and quick meal for you today (also I haven’t done food shopping yet and I was dying to test out the studio set and lights.
I’ve chosen to use penne, but you can use any pasta you have – if you have fresh pasta that’s even better!
Ingredients you will need for this recipe:
- 1 cup of pasta
- 1 tablespoon of pesto
- 8 black olives (chopped)
- 1 fresh chilli (chopped)
- salt and pepper
Cook the pasta to your liking, I like mine al dente, about 10-11min on boiled water in medium high heat.
While your pasta is cooking, start prepping your sauce. Cut the fresh chilli in half and remove the seeds by scrapping it with the back of your knife – I love spicy food but I think this pasta benefits with just a bit of heat. Chop up the black olives, or if you want you can mince it, it’s to your preference.
Once your pasta is cooked, make sure you drain it well and add all the ingredients. Salt and pepper is to your preference, I like to let the pesto speak for itself so I barely add any salt.
I will be posting my recipe for the pesto soon, I think everyone should try and make their own pesto st least once!
I have a bit of an addictive/perfectionist personality.. So when I attempt to make something, I want to be able to make it in my sleep… So as you can tell, it’s the second day consequetive that I’m making this pappardelle pasta.
In this instance I have made the pasta with roughly 100gr of 00 pasta flour and 1 free range egg – the pasta was enough for 1 big portion.
A couple of weeks ago, I went to Borough Market for the first time (it’s food heaven) and got a few different French cured sausages. For the normal Ana, I would have finished the sausages in a heartbeat, however in this occasion one of the sausages is made of donkey meat and pork.. And not knowing which ones are which, I’m playing Russian roulette with a donkey sausage.
Don’t get me wrong, I’m all about trying new meats, but there’s something about knowing that it’s donkey that makes me gag.. Haha
For the bolognaise sauce, I’ve raided my freezer and found qorn minced meat, so I have added this to my bolognaise, which is just basically one onion, half of French cured (hopefully not donkey) sausage, qorn mince and a tin of tomatoes.
I’ve cooked the pasta twice, both times for no more than 2 min, then added the pasta to the bolognaise!
I’m definitely going to make more pappardelle, I feel like a seafood one id needed!
Please don’t hesitate to ask me any questions or give me any suggestions!