Tonight I cooked...
- Thread starter Moon bunny
- Start date
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Reynard
Legendary Member
- Location
- Cambridgeshire, UK
Pasta with a sauce made from onion, garlic, bacon, chilli, home grown tomatoes and a splooshette of cream 
mistyoptic
Vintage
- Location
- A parallel reality
Salmon with summer vegetables (sort of sweet/sour sauce) and rice. Glass of Chardonnay
Reynard
Legendary Member
- Location
- Cambridgeshire, UK
Pasta al' Amatriciana
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
Quite dreadful
- Location
- lost somewhere
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
This Serious Eats recipe is the best that I've found.....
https://www.seriouseats.com/spaghetti-puttanesca-pasta-week-capers-olives-anchovies-recipe
newts
Veteran
- Location
- Isca Dumnoniorum
Kalamata olives are perfect in a Puttanesca.
Reynard
Legendary Member
- Location
- Cambridgeshire, UK
Pasta = whatever's in the cupboard that wants using. In this case, fusilli.
Gwylan
Guru
- Location
- All at sea⛵
Noted,but not totally surprised
Gwylan
Guru
- Location
- All at sea⛵
Gravadlachs with scrambled egg and Spargel. Which required an appropriate Mösel wine
