It's a case of storm before the quiet here at Casa P&P, in that there are a mere four days of working, writing and making left before we head off to see our families for the festive season. We'll be gone for a whole two weeks, and I plan to do very little.
In the meantime, we are scrabbling around the fridge and cupboards like mice, trying to finish every last crumb. As the week goes on I expect there to be some rather odd and minimalist dinners, but for today I'm planning this delicious pasta dish:
In the meantime, we are scrabbling around the fridge and cupboards like mice, trying to finish every last crumb. As the week goes on I expect there to be some rather odd and minimalist dinners, but for today I'm planning this delicious pasta dish:
It's my go-to dish for those times when I'm in a rush but I still want to put something nutritious on the table. For when there's but a few staples in the cupboard, and for when I want to make our food budget stretch a bit further.
And so it's a bit of a gem, this dish, because as well as doing all that it tastes lovely. For it to really work it's best to use fresh and ripe cherry tomatoes, but if those are thin on the ground tinned tomatoes will be okay too.
And so it's a bit of a gem, this dish, because as well as doing all that it tastes lovely. For it to really work it's best to use fresh and ripe cherry tomatoes, but if those are thin on the ground tinned tomatoes will be okay too.
Pasta with Borlotti Beans & Cherry Tomato sauce
Serves: 4
Pots/pans to be washed up afterwards: 2
Prep time: 10 mins
Cooking time: 10 mins
Ingredients
1 tin borlotti beans, drained
2 handfuls of cherry tomatoes, quartered
1 clove garlic, crushed
1 tsp of dried herbs, such as oregano, thyme or basil
250 g pasta (ribbed pasta is best)
olive oil
salt & pepper
grated Parmesan cheese, to serve
Pots/pans to be washed up afterwards: 2
Prep time: 10 mins
Cooking time: 10 mins
Ingredients
1 tin borlotti beans, drained
2 handfuls of cherry tomatoes, quartered
1 clove garlic, crushed
1 tsp of dried herbs, such as oregano, thyme or basil
250 g pasta (ribbed pasta is best)
olive oil
salt & pepper
grated Parmesan cheese, to serve
1. Boil the pasta according to the packet instructions.
2. While the pasta is cooking, heat a generous tablespoon of olive oil in a frying pan. Add the cherry tomatoes and sprinkle with a pinch of salt. Simmer on a medium heat.
3. After 5 or so minutes (or once the tomatoes have started to disintegrate), add the borlotti beans, the herbs and the garlic. Stir to combine, then lower the heat and simmer for another 5 minutes. Season to taste.
2. While the pasta is cooking, heat a generous tablespoon of olive oil in a frying pan. Add the cherry tomatoes and sprinkle with a pinch of salt. Simmer on a medium heat.
3. After 5 or so minutes (or once the tomatoes have started to disintegrate), add the borlotti beans, the herbs and the garlic. Stir to combine, then lower the heat and simmer for another 5 minutes. Season to taste.
4. Drain the pasta & stir in the sauce. Serve with grated Parmesan and an extra drizzle of good quality olive oil.
Do you have any cheap, "cupboard staple" type dishes?
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