Saturdays are meant to be fun, free and easy, yes? That’s why, on a Saturday, I like to make food that’s quick and simple. It still needs to be tasty though, and it still needs to keep B happy, since he’s jumped on the gluten & lactose free bandwagon with me, to make life easier. Tonight, we fancied pasta. Pasta and olives.
I should probably explain that this isn’t strictly just ‘salami’ pasta – I used some smoked streaky bacon, too. I had some salami left over from last night’s epic pizzathon, and some bacon in the fridge ready for the mandatory Sunday bacon sandwich, so I used a bit of both.
5 slices of salami, chopped
4 rashers smoked streaky bacon, chopped
1 red bell pepper, chopped
1 clove garlic, minced / finely chopped
1 small green chilli, finely chopped (deseed for less heat)
500ml tomato passata
1/4 tsp smoked paprika
1/4 tsp black pepper
175g dry GF pasta (I used Sainsburys corn penne)
- Put a large pan of water on to boil for the pasta
- In a drizzle of oil, heat the salami and bacon in a large saucepan for around 5 minutes over a fairly high heat, until they start to brown
- Add the chopped pepper to the pan, turn down the heat, and stir through, allowing to cook for a few more minutes
- Add the garlic and chilli, and heat for no more than a further 30 seconds (burned garlic will become bitter, and by this stage the pan will be hot so it will cook quickly)
- Now stir in the passata, and season with the smoked paprika and black pepper
While the sauce simmers, it’s time to add the pasta to the boiling water. Simmer for about 7 minutes, until the pasta is cooked but still firm – ‘al dente’
- Drain the pasta, and quickly stir it into the sauce
- Allow the pasta to heat in the sauce for about a minute, and then serve!
This made enough to feed 2 hungry people. Me and B are always
Of course, pasta loves a side of olives. Stuffed olives, to be more precise. I had bought a jar of ready-pitted olives, and really fancied stuffing them with lactofree cheese. Tonight was the first time I attempted the ancient art of olive-stuffing, and it was a bit fiddly, but turned out great, with the use of the back of a small spoon. Then I dressed them in 1 tablespoon of olive oil, 1 tablespoon of tomato puree, and about 1/2 a teaspoon of balsamic vinegar. They were yum, if I do say so myself!
So that was my Saucy Saturday. Now sat with B, sipping a GF lager, and watching the Bodyguard. Perfect weekend :)