Tuesday, 14 December 2010

Sluttishly Vegetarian: Working Girl’s Pasta

Okay, okay, so I stole the name of this pasta from Jamie Oliver, because I was trying to think of another word for ‘slut’. But feel free to call it “Lazy Slut’s Pasta”. I frequently do. This is a super simple pasta dish I’ve imported from Australia. I learned this from the lovely Jessie Stoelwinder over at The Velvet Bow for a weeknight dinner when you feel like something un peu gourmet, but frankly can’t be arsed. I love this pasta so much, and it’s a lovely, easy, vegetarian even option for a casual dinner with pals.

You’ll need:
  • 150g dry pasta per person
  • 3 tomatoes per person
  • 1 Spanish onion pp
  • Half a garlic clove pp
  • Lashings of balsamic vinegar
  • A few good lollops of extra virgin olive oil
  • Salt and peps to taste
  • Fresh basil to serve
Make it!
  • Preheat your oven to 200 degrees Celsius. Cut your tomatoes and onions into quarters (or eighths if you can manage it – I can’t) and throw into a large baking tray.
  • Crush the garlic cloves with the flat side of a chef’s knife and scatter between the tomatoes and onion. Drizzle with olive oil and balsamic vinegar. Don’t be stingy it tastes wonderful! You also want the mixture to be quite juicy, as it will coat the pasta later on.
  • Season to taste. Bung it in the oven for half an hour, you can pretty much forget about it, but I like to occasionally rearrange things so everything gets lovely and roasty.
  • With about ten minutes to go, put a large pot of salted water on to boil. Add pasta to boiling water and cook al dente.
  • After 30 mins, remove baking tray from oven and leave to cool. I find that doing this drastically reduces the chance of me removing the outer layer of skin on the roof of my mouth by way of steaming hot tomato. You’ll need to wait another 5 mins or so for the pasta to cook.
  • Once pasta is cooked, drain and add to tomato/onion/garlic mix. Stir together and serve. Top with fresh basil. Tuck in.
Tips:
  • Line your baking tray with aluminium foil for less washing up (see what I mean about Lazy Slut Pasta?). You can tell people that it is to ‘aid the roasting process’.
  • Use amazing types of dry pasta for variations. I usually have spaghetti for maximum slurpy-ness, but last night I had spinach pasta. It was green and fabulous.

5 comments:

  1. oooh I'm going to make this tonight. Tomatoes and onion is about all that's left in my fridge, so it's perfect! (might chuck that leftover bit of chorizo in too! YUM!)

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  2. I'm always amazed by you girls and your pasta portions in recipes. I don't have a small appetite but I bank on 75g per person (which makes 150g cooked weight) - 100g is seriously pigging out and makes an enormous bowl!!

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  3. I just tend to throw some in a pan! I don't think I've ever weighed how much I'm using...

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  4. Throwing caution to the the wind! If there's ever a time to eat more pasta, it's with the rain and snow around at the mo!! Lovely recipe though, will be making it this weekend!

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  5. Made it tonight with a bit of feta thrown in. Fantastic!

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