I recently made a little promise to myself that I wouldn’t take life too seriously. In fact, sometimes it’s really important to remember that all our great loves, passions or hobbies & (blogging!) need an occasional breather from time to time and Spaghetti… we always need some Spaghetti!
In truth I’ve been on term break for the last couple of weeks and there have been meals, lunches or dinners with friends elsewhere and time (gasp!) lazing about at the movies.
I have been collaborating on some new ventures with friends though, of which I’ll be be very pleased to reveal in the next month, so (I wasn’t entirely lazy…;)
In fact, I now have an official Girl in a Food Frenzy channel up on YouTube. It’s slick, it’s shiny and it’s new!
Speaking of which I had a little fun with the video and yes, I know it’s just a plain spaghetti with an arrabiata sauce but I promise, this one is a Spaghetti Western with a difference!
Spaghetti western serves 2
300g strong flour *plus extra to dust*
Pinch of salt
Handful of fresh tomatoes, roughly chopped.
1 clove garlic,
1/2 brown onion chopped
Pinch of sugar,
Salt & pepper,
Freshly grated parmesan cheese to serve.
Make a well in the centre of the flour, add the eggs and mix together.
Add a pinch of salt and a small drizzle of oil, you may add these ingredients at the start before you begin mixing, or at a latter stage before the dough is kneaded. Knead together until a smooth dough is formed, rest for 20 mins.
Roughly chop some tomatoes, half a brown onion and one clove of garlic. Sauté the garlic & onion in a pan with some olive oil and the chilli flakes.
Add the tomatoes along with the pinch of sugar and season well. Simmer until it reaches a sauce consistency,
Roll out the pasta dough and cut to required shape, dust with the Semolina as you roll the dough to help it from sticking.
Boil in a pot of salted water for 2mins, or until al dente.
Serve with the sauce & lashings of freshly grated Parmesan.