The Mudcat Café TM
Thread #161452   Message #3845729
Posted By: Steve Shaw
19-Mar-17 - 06:03 PM
Thread Name: BS: Uk Labour Party discussion II
Subject: RE: BS: Uk Labour Party discussion II
As I've been mildly horrible to you today, Dave (and let's face it, the bingo episode, bitter taste though it leaves in the mouth, is in the past - more or less), I'll make recompense by informing you of a superb dish made with a type of pasta that I have only been able to obtain in Morrisons (bearing in mind that I live in the boondocks). I did mention it earlier, but it turned out so well that I feel that the whole planet needs to be regaled with it. The pasta is chitarra spaghetti, thicker than ordinary spaghetti and square in cross-section. Proceed as follows. You need 250g pasta.

For two people. Put three tablespoons of EV olive oil in a frying pan. Finely slice two cloves of garlic into the cold oil. NEVERNEVERNEVERNEVER use a garlic crusher. Throw it away. Take 250g of the best cherry toms you can get your hands on and cut them in half. You also need a small glass of decent white wine, dried chilli flakes, a half-teaspoon of sugar (Italian chefs' secret weapon), a teaspoon of salt or less (to taste) and a big handful of wild rocket, roughly chopped.

Gently sautée the garlic. After a few minutes add a goodly pinch of chilli flakes. The amount you add is entirely your responsibility, but the dish does need to be spicy. After another minute, add the toms and salt and turn up the heat. When they start to soften, add the wine and let it bubble. Turn down the heat and simmer uncovered for five minutes or more. Meanwhile, boil the pasta in plenty of salted water. I found that it took 15 minutes. It will be less if you use ordinary spaghetti or linguine. Two minutes before you reckon the pasta is done, throw the rocket into the sauce.

Drain the pasta, not too fastidiously, but keep a bit of pasta water just in case it's a bit dry (it probably won't be). Throw the pasta into the sauce. Stir it around. Whack it into two bowls, drizzle a bit more EV olive oil on top, eat, then make love. No cheese. Definitely no cheese, no matter what your instincts tell you. It sounds like it shouldn't work, but it's a sensational dish. Cheers to Gino for the inspiration.