Tonight I cooked...

[presta]

Aubergine tray bake:

 

[Reynard]

Pasta with a sauce made from onion, garlic, bacon, chilli, home grown tomatoes and a splooshette of cream

 

[mistyoptic]

Salmon with summer vegetables (sort of sweet/sour sauce) and rice. Glass of Chardonnay

 

[Reynard]

Pasta al' Amatriciana

 

[YMFB]

Pasta al' Amatriciana

Was it the Authentic version with Spaghetti or the Roman knock off ?

im sure both taste grea. I’ve visited Italy a number of times and there was only one meal I would not gladly eat agai, Fuocco Vivivo Pizza. Rough translated as Pizza with enough chilli seeds to make it as hot as a volcano.

 

[slowmotion]

Spaghetti Puttanesca. This has been a favourite for a few years. I put in loads of anchovies, garlic and capers. The secret is to allow the spaghetti to cook in the sauce with some pasta water for a while at the end.

This Serious Eats recipe is the best that I've found.....

https://www.seriouseats.com/spaghetti-puttanesca-pasta-week-capers-olives-anchovies-recipe

 

[newts]

Spaghetti Puttanesca. This has been a favourite for a few years. I put in loads of anchovies, garlic and capers. The secret is to allow the spaghetti to cook in the sauce with some pasta water for a while at the end.

This Serious Eats recipe is the best that I've found.....

https://www.seriouseats.com/spaghetti-puttanesca-pasta-week-capers-olives-anchovies-recipe

Kalamata olives are perfect in a Puttanesca.

 

[Reynard]

Was it the Authentic version with Spaghetti or the Roman knock off ?

im sure both taste grea. I’ve visited Italy a number of times and there was only one meal I would not gladly eat agai, Fuocco Vivivo Pizza. Rough translated as Pizza with enough chilli seeds to make it as hot as a volcano.

Pasta = whatever's in the cupboard that wants using. In this case, fusilli.