pasta

This week has seen a lot of pasta.  Speed, weather and separation all played a role.  And through it all a search for simplicity, fewer ingredients, clear flavours.  Sometimes with success.  Recipes become superfluous, merely listing ingredients should allow recreation.  I'm intrigued by the variety and comfort a humble bowl can provide.

First was sprouting broccoli, briefly steamed, then mixed with a few cubes of Stilton and a dash of cream to coat in smooth goo.  Pepper.

Tonight was started out as Spaghetti aglio, olio e peperoncino, but I could not maintain the purity of the dish.  I started with half a bulb of green garlic, chopped finely and gently simmered in olive oil.

My chillies turned out to have the feeble, submissive nature that was quite unsuited to my needs.  So I added chopped spring onions too, just the green.  Some parsley too.  Salt is (of course) vital.  And a thin scraping of Parmesan when everything was assembled in the bowl.

A faint memory of garlic still lingers on my hands.