Tuesday, 16 January 2018

Spaghetti with Garlic, Smoked Paprika, and Cheddar

Some excellent Italian made durum wheat pasta from the coop, in airtight bags, and at a bargain price. Very definitely not wheat free however (we shall see how it goes). Cooked in boiling water for five minutes before serving.

About an hour beforehand I began a tomato based sauce, with chopped  tomatoes, chopped onion, and chopped (mild) padron Spanish peppers (eight, half of which I deseeded). Cooked for forty five minutes under glass until the onion begins to dissolve. Added a teaspoonful of smoked paprika, and two pinches of dried basil. Plus a little salt.

Cooked for a further twenty minutes at a low simmer under glass. Add a further half teaspoonful of smoked paprika, and stir.

The spaghetti was cooked in the last seven minutes, drained, and decanted into a pasta bowl. Add the sauce to the spaghetti, and add about 30g of grated cheddar cheese. Serve with freshly ground black pepper. Delicious!

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