For the first recipe of 2013 I was initially thinking of something fancy and a little labour intensive, but as it is the beginning of a brand new year and those who made resolutions are probably still busy sticking to them, so how about something exceedingly simple?
This is my express pasta, which can be made even in 10 minutes (if you had too much coffee) or in about 15-20 working at normal pace and it tastes fantastic. It has recently topped my quick recipe list, so instead of waiting for ieva to take a decent photo of it, I’ve snapped it my self (instagram is my best friend).
The list of ingredients is not long, but can also be cut down even more: don’t have shallots? Just skip them. Cheese and greens are always a nice addition, but this one can survive without. Pasta with squid ink is lovely, but you can use just about any variety here.
Don’t have roasted garlic? Use fresh one, though if I may say, investing one hour of roasting 6-8 bulbs of garlic will equip you with a wonderful condiment for the next weeks. You can literally add it to anything, from vinaigrettes, to mashes, dips, roasted dishes or just spreading on bread. Excellence in simplicity in all its glory! My recipe for roasted garlic is here.
Other than that, it’s just a toss up of a few good ingredients (we all need a few of those)! Enjoy!
- 250 grams pasta al Nero di Sepia (or any other variety)
- 5 tablespoons extra virgin olive oil
- 3 shallots, peeled, halved and sliced
- 2 large tomatoes, diced
- 5-6 roasted garlic cloves, chopped (or 2 raw)
- 1-2 tablespoons balsamic vinegar
- freshly grounded black pepper
- pecorino cheese, shaved
- few tablespoons of crushed pistachios
- 2 tablespoons chopped fresh parsley
- Boil pasta is salted water according to package instruction.
- While the pasta is boiling, heat 2 tablespoons of oil in a pan and sauté the shallots on medium heat, till they just start to caramelize.
- Add the garlic and cook for another minute, stir in tomatoes and toss around till just warmed up, season.
- Pour in a few dashes of balsamic vinegar (adjust to your taste), tip in the cooked pasta, mix everything. If’s it’s a little dry stir in a few extra tablespoons of olive oil.
- Divide between plates, serve with pecorino shavings, fresh parsley and pistachios sprinkled on top.