Its been strangely and not to mention, unnecessarily long. But no to fret, I have tirelessly be slaving in the kitchen and have a handsome range of treats coming your way, that may result in serious cravings, drool, and outright hunger pangs. Hints: Watermelon Sangria, Super-Fast Banoffee, Intense Chocochino Cake, Grilled Artichoke, etc….
But before I jet off to the capital to spend a long overdue weekend enjoying quality time with The Girls, here’s a quick recipe for a simple weeknight dinner. Its seriously fuss free as theres no separate sauce, nor is there any requirement to constantly hover around the pan. All the ingredients are pantry staples! Inspired by MS.
- 170gm Spaghetti (I used Barilla)
- 2 1/2 cups vegetable stock
- 1/2 can cherry tomatoes
- 1 small white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tbs fresh basil and oregano leaves
- 1/2 tsp Snapin chilli flakes
- 1 tsp Snapin oregano flakes
- 1 tbs olive oil
- 1 tsp Snapin course pepper
- salt, to taste
- 1/2 cup freshly grated parmesan, to serve
- In a large stock pot, drop in the spaghetti, herbs, tomatoes, onion and garlic. Drizzle with olive oil and then season. Bring to a boil, and then simmer with the lid on for 10-12 minutes, until cooked al dente and just a little wet.
- Serve with a generous heaping of parmesan and some rustic crusty country bread for perfection.
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- The starchiness of the pasta water helps create a beautiful rich creaminess to the pasta, without the hassle of actually making a sauce.
- If you want to add vegetables, please do!! Also, if you want to replace the canned cherry tomatoes with fresh, use anywhere between 80-100gm of halves cherry tomatoes.
- To make stock, I mix in a tsp of stock mix to boiling water.