Perhaps it is too early to talk about summer, especially because I’m writing this on a chilly day. Early days indeed. It will soon be here. That’s what I keep telling myself. To me, summer is about long walks, blue sky, fresh good food and minimal time in the kitchen. That’s why I think of pasta as fast food – not necessarily the unhealthy kind either. Though it could easily be also! I must confess though that these days I prefer whole wheat pasta. I love white pasta too and wish I could eat it more often. I have discovered the half whole wheat half white type during these past few months and I like to keep this in stock in my pantry for a quick supper solution. Pasta recipes are so versatile that you can use whatever you like. This recipe serves up to 4 people, depending on how hungry you all are. The sauce is a bit spicy so adjust the chilli according to taste. I know that some people cannot eat chilli due to allergies, so substitute it with pepper instead. For this simple recipe you need:
- 500g penne rigate
- 1 – 2 tablespoons olive oil (not extra virgin)
- 2 red onions, finely chopped
- 1 garlic clove, crushed or finely chopped
- 2 courgettes, diced
- 1 green or red pepper, diced
- 400g polpa di pomodoro (or chopped fresh tomatoes)
- ½ teaspoon chilli flakes
- 1 teaspoon paprika
- 2 tablespoons light brown sugar
- 1 tablespoon tomato paste (concentrate)
- pepper, to taste
- Bring a large pan of water to the boil and cook the pasta according to the packet instructions.
- In a shallow pan, but big enough to hold the pasta for later, pour in the olive oil, and throw in a small piece of onion. When it starts to sizzle add the onions and garlic. After a few minutes add the courgettes and diced pepper. Toss the vegetables together and listen to the sound of the pan. Yummy.
- Then add the polpa di pomodoro, chilli flakes, paprika, brown sugar and tomato paste. If you have fresh tomatoes please use those instead. I rarely find good tomatoes where I live, even in summer, which is such a pity!
- Leave the sauce to simmer and taste it for seasoning. Add pepper if necessary. When the pasta is cooked to your liking, toss it well in the sauce. I find that penne rigate are one of the better kinds to use here. The sauce will adhere better to the pasta. But again – this is only a guide!
Grab a plate, help yourself and eat this preferably outside underneath the Sun. Enjoy!
Rob x
Chorizo & Thyme 