So today was spaghetti day, finally! Ever since arriving in Italy, I've wanted to do the whole 'twist it round the fork' game. I know we eat spaghetti like that in England, but there's just something about eating it in Italy. Sadly however, this spaghetti was not home made. Contrary to my idealistic belief that every Italian makes their own pasta, almost all Italians buy it dried and will, at best, make their own on a Sunday. As much as this realisation shattered my dreamy image, it does mean less pressure on me when Guiseppina goes back home (and I become the person in charge of cooking lunch for my host family)... I won't live in fear of requests of spaghetti or, even scarier, ravioli.
Serves 3
1/2 carrot, chopped finely
1/2 celery stick, chopped finely
1/2 onion, chopped finely
1/2 tiny dried chilli, or a few chilli flakes (or more, to taste)
1 clove of garlic, chopped finely
3 tbsp. olive oil
1/2 handful of parsley (including stalks), chopped finely
250g passata
1 tsp. crumbled stock cube
Pinch of salt
1/2 handful of basil, shredded fairly small (save a couple of leaves to serve, if you fancy)
240g spaghetti
Parmesan to serve
- Fry the carrot, celery, onion, garlic, chilli, parsley and oil together for 2-3 mins, until soft and the onion is starting to brown.
- Add the passata, stock and salt and about half a cup of water.
- Simmer for about 30 mins.
- Meanwhile, cook the spaghetti according to the packet instructions.
- Blend the sauce, but don't blitz it until completely smooth - a little texture is a good thing.
- Add the basil to the sauce.
- Drain the pasta, reserving 2-3 tbsp. of water to add to the sauce.
- Combine the pasta, sauce and water and serve with parmesan and a couple of basil leaves, if desired.
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