Too busy to stop today but not too busy to eat. We love our food. It is one of the pleasures of life and I spend my day mentally planning the next meal.
A standard Mediterranean kitchen cupboard is well stock with tinned tomatoes, tomato paste, capers and olives, a selection of dried herbs, olive oil and lots of pasta. A quick cupboard lunch today, 10 minutes total prep time and delicious it is …
For a gluten free meal, use gluten free pasta.
For a vegetarian meal, leave out the pancetta.
You will need:
Fusilli, allow 75 to 120g per portion depending on appetites
1 can chopped tomatoes tomatoes
Olives, allow 6 per person, destoned and chopped up
Capers, I use one spoon per person but we love capers, use half if you are not so used to them
50g pancetta, cooked without oil in a non stick pan
Whole dried chilies, allow 1 per 2 portions, cut up
Dried Oregano, allow 1/4 teaspoon for 2 portions
Dried flaked garlic, allow two flakes per portion, chopped up
6 spoons red wine per two portions
Sea Salt and Freshly Ground Pepper
Drizzle of olive oil
Freshly grated Parmeggiano
I also use fresh mint leaves
The sauce recipe is for two persons.
Cook the pasta in plenty salted water, and follow the cooking time instructions on your pack.
In a saucepan, cook the pancetta in a non stick pan. Add the garlic and tomatoes. Cook for a couple of minutes and add the wine. Season and add the tomato paste, dried oregano and chillis. Reduce sauce for another two minutes and take off the heat. Add half the olives and capers and a drizzle of olive oil. Mix with the cooked fusilli.
Plate the pasta and top with a fresh light grating of Parmegiano Cheese and fresh mint leaves if available. Garnish with the rest of the olives and capers.