Unfortunately, cold weather means many more hours spent indoors, so to pass the time, I’ve decided to play catch-up with a few of the things that have been going on in my kitchen that I never got around to posting. First up, this delicious number from a few weeks ago. Typical cupboard raid stuff that proves that you can make something delicious in the time it takes to cook your pasta!
On the board
- Olive Oil (I promise it's not really vodka in that bottle!)
- 2 serves of short pasta
- 1 red onion, finely diced
- ½ spicy chorizo, diced
- ½ eggplant, diced
- 2 medium tomatoes, diced
- 2-4 marinated artichoke hearts, drained & chopped
- Balsamic vinegar
- Baby Spinach
- Fresh parmesan or goats chevre to serve
Bring a pot of water on to boil, and add your pasta of choice. A short pasta, such as fusilli or penne, works well for this sort of dish. In a frying pan, heat a little olive oil on medium to high, and sauté some finely diced red onion. You don’t need a lot of oil, as the chorizo will provide more than enough! Once the onions are glassy, add half a spicy chorizo sausage, diced, and toss frequently until it has released some of its beautiful juices, and is starting to cook through. Add a generous handful or two of diced eggplant, two diced tomatoes, roughly chopped artichoke hearts (drained), and a good slosh of balsamic vinegar (about a tablespoon?), then mix thoroughly. By the time the pasta has finished cooking, the tomatoes should have started to break down over the heat, and create a bit of sauce. Drain the pasta well, add to the frying pan with a good handful of baby spinach, and toss both through the sauce. Serve with a grate of fresh parmesan, or some crumbled goats chevre, and enjoy!
|Ready to serve, delicious!|