Day one of 'home schooling' two children while both adults are also working in the house. Easy tea required, sorry. Fishcakes from Aldi, chips and veg (I know, double carbs, but my husband is from the north-east and it's compulsory).
As penance for today's freezer meal, here is a gorgeous recipe we ate last night - pasta with anchovies, tomatoes and cheese. I didn't even make it (cheating again) as I was enjoying my astonishingly strong mother's day cocktail (again, compulsory north-east bartender trait). I even failed to take a photograph of the meal, though here is one of my drink, apparently called Cherry Creek - whisky, cherry brandy, port and orange juice.
Pasta with Anchovies, Tomatoes and Mascarpone
Put the pasta on to cook. Heat oil in a pan and add 6 chopped anchovies, stirring until they dissolve. Add a crushed clove of garlic, some chilli flakes (officially quarter of a teaspoon) and 150g of halved cherry tomatoes. Stir for a couple of minutes until the tomatoes soften. Pour in 4 tbsp of dry vermouth and bubble for another 2 minutes. Take the pan off the heat and stir in 2 tbsp of mascarpone, let it melt, then add 1 tbsp of parmesan and a big handful of chopped parsley. Add cooked pasta - you can loosen with pasta water if you like.
Serves 2, easily doubled. Absolutely delicious. The children also scoffed it, despite the cheese sauce element.
To be fair, I got the ingredients for this before the distancing started, and I always have anchovies in the house anyway - they are my favourite tinned fish (love a puttanesca sauce) and they remain on the shelves while the tuna is picked clean. You could probably substitute any cream cheese for the sauce and I bet drained, tinned tomatoes would work too. We used spaghetti but any pasta would do.
As penance for today's freezer meal, here is a gorgeous recipe we ate last night - pasta with anchovies, tomatoes and cheese. I didn't even make it (cheating again) as I was enjoying my astonishingly strong mother's day cocktail (again, compulsory north-east bartender trait). I even failed to take a photograph of the meal, though here is one of my drink, apparently called Cherry Creek - whisky, cherry brandy, port and orange juice.
Pasta with Anchovies, Tomatoes and Mascarpone
Put the pasta on to cook. Heat oil in a pan and add 6 chopped anchovies, stirring until they dissolve. Add a crushed clove of garlic, some chilli flakes (officially quarter of a teaspoon) and 150g of halved cherry tomatoes. Stir for a couple of minutes until the tomatoes soften. Pour in 4 tbsp of dry vermouth and bubble for another 2 minutes. Take the pan off the heat and stir in 2 tbsp of mascarpone, let it melt, then add 1 tbsp of parmesan and a big handful of chopped parsley. Add cooked pasta - you can loosen with pasta water if you like.
Serves 2, easily doubled. Absolutely delicious. The children also scoffed it, despite the cheese sauce element.
To be fair, I got the ingredients for this before the distancing started, and I always have anchovies in the house anyway - they are my favourite tinned fish (love a puttanesca sauce) and they remain on the shelves while the tuna is picked clean. You could probably substitute any cream cheese for the sauce and I bet drained, tinned tomatoes would work too. We used spaghetti but any pasta would do.
That cocktail is *not* making it easier to keep my no-booze-Mon-Weds resolution. Not that I have any cherry brandy. Or any of the other ingredients...
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