I am a bit rushed for time at the moment with hundreds of essay hand-ins all arriving at once and the constant looming threat of the dreaded dissertation. Because of this I haven’t got much time to dedicate to cooking or blogging. I thought for this week that I would just share the quickest easiest recipe I know for a delicious bowl of pasta. For anybody out there who is in the same position as me this is a recipe for a lovely home-cooked dinner that won’t eat up your evening. Throw out the ready meals and take aways for just one night and give this a go.
Tomato and Garlic Pasta ( serves one)
- A good handful of baby tomatoes
- Enough spaghetti for one
- A clove of garlic
- A pinch of dried herbs (basil, oregano, chilli flakes etc.)
- A dash of extra virgin olive oil
- Parmesan (to serve)
How to make it…
- Remove the skin from the garlic and squash it under a knife. Put the garlic and tomatoes in a small roasting tin, drizzle with oil and sprinkle with salt. Put in the oven at 200 degrees.
- Put the spaghetti on. Once it is cooked drain it but set aside a table spoon of the cooking water. Put the spaghetti back in the pan with the cooking water you saved.
- The tomatoes should be nicely roasted by now. Take them out of the oven and remove the clove of garlic. Add the tomatoes to the pasta along with a drizzle of nice olive oil (the kind you use for salad dressings). Stir through some dried herbs, I used a pinch of basil and a pinch of chilli flakes.
- Leave to simmer for a minute until any excess liquid dries up. Serve with grated parmesan.
Washing up rating: *** I used a knife, a roasting tin, a pan, a colander, a wooden spoon, a bowl and a fork.
Cost rating: *** I used 1/3 a pack of tomatoes costing £1.75, 1/5 a packet of spaghetti costing 85p, a clove of garlic costing 3p, 1/20 a jar of basil costing £1, 1/20 a jar of chilli flakes costing £1, 1/20 a bottle of olive oil costing £3. Total cost: £1.03