Then pasta is tasty without anything else. Well, maybe a little
This week, with one quarter of the year coming to an end and an important trade fair looming at the horizon, I spent a lot of time at the office and when I was finally home on Thursday, time was an issue and hunger was burning, so I chose the quickest recipe I could find. Read: selected the third I read which was the first that featured ingredients I had in the house.
All you need is love, plus:
- 500 g Farfalle (this is a recipe for six, so do your own math)
- 3 green onions, sliced (or whatever you call those)
- 50 g sun-dried tomatoes, cut into stripes
- 1 kg spinach leaves, cut into stripes (make sure to use fresh spinach: easier to cut than frozen leaves)
- 50 g pine nuts, roasted
- 1 teaspoon fresh oregano
- olive oil
- 1 teaspoon fresh chilies, chopped
- 1 garlic clove, mashed (I know, don't EVER mash garlic, but for an olive oil dressing, it is just better to use a battlefield of garlic)
While the pasta is cooking, everything else can be cut and roasted, so make sure that you need not run to the bathroom to wash off the day or sit down to read e-mails. Concentrate, Ms. Basmati.
Add onions, tomatoes, pine nuts and spinach stripes to the pasta. Stir.
Drink some wine to get into the mood.
Mix oil, chilies, garlic, salt and pepper in a shaker and pour the dressing over the pasta. Drink more of that wine. Mix the pasta and serve. Preferably with wine.
12 minutes and life is good.
I can easily picture this in a cold version as a barbecue summer salad. Yummie. The geek did not like it with parmesan cheese, but honestly, what does not taste better with parmesan cheese?
However, the dish is a little to inoffensive and smooth. Everything just kind of blends into an overall sensation of a comfy pillow. If you know what I mean. But I am sure it will be seen again on the Basmati-table.