NEW RECIPE as featured on @bbcoxfordđ´
Well itâs been a while since Iâve done one of these hasnât it...I got a bit carried away with the summer holidays to do ACTUAL cooking from a RECIPE đ¤ˇââď¸
How is everyone doing? Iâve been in a bit of a bubble the past month or so, frankly trying to survive with children/work & life to juggle all within this new ânormalâ we are learning (how annoying is this phrase!)
My kids are finally back at school đ Iâm working hard in my consulting business & Iâm trying to create some healthier meals to get a bit of balance back in my life from a food point of view đ
Enter Spaghetti Puttanesca...itâs not the most inventive recipe in the world I grant you but itâs fundamentally made of good stuff and itâs full of delicious flavours. Itâs also a great base from which to add to. A simple but satisfying pasta dish that can be on the table within 30 minutes đŞđ˝
Spaghetti Puttanesca
Ingredients
3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
Teaspoon sugar
400g can chopped tomatoes
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped
Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli and cook for a further minute.
Next get your pasta on to cook... bucatini is also really nice with this as itâs a bit thicker with a small hole in the middle to soak up all the flavour.ďż˝
Stir the tomatoes, sugar, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste, drain the pasta and mix with the sauce and scatter the parsley on top.
Add a good grating of parmesan if youâve got it đ§
Enjoy with no more than 5 other people and a big glass of something cold đ¤
With love & food â¤ď¸đ´
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2h
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