I don’t know about you but those grey, dark winter days really depress me. One of the best ways to cope with them, I find, is to just pretend it’s spring or summer. And the easiest way to do that is to cook a “summery” dish in the middle of winter. So, we’ve come up with a bit of summer in a bowl. Enjoy!
Ingredients (serve 1)
2 tbsp olive oil
2 tomatoes, chopped
1 glove of garlic, finely chopped
cinnamon, freshly ground black pepper and salt to taste
about 100 – 150 g pasta – penne is a good choice here, but experiment with whatever kind of pasta makes you happiest
2 tsp capers
about 30 g crème fraîche
5 spring onions, finely chopped
juice of 1 lemon
grated parmesan to taste
2 small dried chili peppers, finely chopped
a handful of fresh basil
While the pasta is cooking, heat the olive oil in a pan and add the garlic, chili peppers, spring onions and capers. Fry for a few minutes, deglaze with the lemon juice. Now add the tomatoes, spices and crème fraîche – mix well. Cook until the tomatoes have softened and the pasta is ready. Combine the pasta and sauce in a serving bowl and top with grated parmesan and fresh basil leaves.