I occasionally find myself creating a new dish, Ready Steady Cook style, with only ingredients that I have in the house. This is usually for one of two reasons. Either I am felling lazy/hungover/poorly and can’t bring myself to go to the shops or I have lots of sad looking items in the fridge that are approaching the end of their useful life.
On this occasion it was a combination of the two. The ingredients in my fridge were:
The obvious answer was a frittata but that idea was immediately poo pooed when I suggested it.
I would have liked to have roasted the sweet potatoes and made a nice salad but there wasn’t a lettuce leaf in sight.
So, I went for a pasta dish. If all else fails and it seems like there is literally nothing in the house I always seem to be able to conjure up a pasta dish. This one was particularly good and definitely worth sharing. I was very disappointed when I got to the end. I wished I’d made more (or not shared what I had made!).
First of all I fried off the pancetta (100g cubed) and added a chopped onion, a chopped red chilli and a small handful of fresh oregano. I cooked this slowly for around 15 minutes until the onion had caramelised.
Next I added about 1/2 small glass of red wine and then a tin of chopped tomatoes (I would prefer plum but that’s all I had) and a few splashes of red wine vinegar. I also added a small pinch of sugar – not sure why, it just seemed like a good idea.
I cooked this slowly for around 25 minutes whilst boiling some rigatoni.
When the sauce was nice and thick I added salt, pepper and another splash or two of vinegar, mixed in the pasta and topped with crumbled feta and a bit more oregano.
It was proper nice! Spicy, sweet, sour, salty, rich, DELICIOUS!
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