There is nothing worse than getting home exhausted after you have been to the gym to face the prospect of cooking. You potter around in the fridge, hoping against hope that something looks nice, edible and simple while nibbling a bit of cheese and a slice of ham. Finally, you settle on something that you don’t really want but is easy.
Having followed this routine on a regular basis, I thought I would get organised and on Sunday, I cooked pasta sauce for Monday night. Not a revelation but for a busy single girl, a significant sign of a well-planned week.
So what did I cook? I made amatriciana sauce which is essentially a tomato sauce with bacon, onions and – in my version – a little chilli. It is the simplest thing ever.
First, take two punnets of baby tomatoes (250g each) and cut into halves before adding to a saucepan with a little bit of oil. Start to cook on a medium heat before adding finely diced onions and then as the tomato slowly becomes sauce add finely chopped pancetta pieces.
Traditionally, you would fry the bacon and onion first but I find by adding it later, you get a slightly softer taste and smoother finish. I then add a little white wine but then again, I add a little white wine into a lot of my dishes so nothing different there.
Add chopped chilli, garlic paste and salt/pepper to taste. Then cook it down until it is about half the volume it once was. If you were eating it then, you would pop it on top of pasta and cover it with a generous grating of cheese.
I will be saving it for tomorrow night’s dinner which I intend to enjoy smug in the knowledge that I am an organised person.
Lxx
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