Tuesday, November 4, 2008
Continuing from where we last stop on last month's cookout session, here's a CTNF post on a pasta dish, aptly named Hot Diva Pasta... only for Divas :D
We got the recipe off the Malaysian Women's Weekly magazine and by looking at the ingredients and instructions, it didn't look too difficult- perfect for amateur cooks like me!
We use Borges Pitted Spanish Black Olives
Here is the recipe just in case the picture is too small:
Serves 4-5 Prep time 20 mins Cooking time 2+ hours
75ml olive oil
3 cloves garlic, sliced
30g black olives, coarsely chopped
10g (1tsp) capers
50g sun-dried tomatoes, thinly sliced
250g tomato puree
50g italian parsley, coarsely chopped
20g fresh basil
25g bird chillies
10g (1pc) anchovy fillet
salt and pepper to taste
Hot diva sauce!
1. Heat olive oil in a medium sized pan. Saute garlic till fragrant.
2. Add anchovies, capers, black olives, sun-dried tomatoes, tomato puree and bird chillies. Simmer till sauce thickens. Add parsley and basil and take pan off the heat.
3. Bring 3 litres of water to boil in another pan. Add a splash of olive oil and 1 tsp salt. Cook spaghetti for about 7-8 minutes till al dente.
4. Drain, top with sauce and serve immediately.
Hot Diva Pasta
It was a very successful pasta dish as everyone said it was nice. The pasta didn't taste too spicy while still maintain a strong tomato flavour. The vibrant color of the pasta really teases your appetite. We used linguine instead of spaghetti but I supposed it doesn't really matter, just go along with your favourite type of pasta.
Cooking a storm!
CTNF: Roast Lamb
P/s: Will be away tomorrow till next Tuesday to KK again. The airports seem like my 3rd home now, well not that I mind, as a matter of fact I love the airports :D I wish I could make a visit to all the international airports in the world!