Don't know what I did yesterday, but my leg is killing me today, was so distracted that I forgot to pick up my fruit for the day, so all I have in the office are 2 mugshots. I may have to brave going to the shop at lunch as there is no way that will get me through the day!
Tonight's dinner is going to be a fairly tradiutional pasta, as I fancy a break from pork. Just going to do a sort of puttenesca (not sure if that's how you spell it), we just call it red pasta sauce (inventive I know)
Red pasta Sauce
1 onion, chopped
4 garlic cloves crushed (we love garlic so you could cut this down)
1 yellow pepper, chopped
2 anchovies, chopped into tiny pieces (not sure the syns on a green day, any ideas, think it weighs in at about 5g, these ones are in oil but we pat them dry)
Handful of peas
400g tin of tomatoes
0.5 tsp Chilli flakes
1 tsp Mixed herbs
Balsamic vinegar
Worchester sauce
Very easy, just fry the onions is frylight untiul they start to go soft. If it seems to be taking a while, or you are in a rush, you can add some boiling water to the pan. Once the water evaporates, you should have soft onions, with all the flavour left in the pan. When the onions are almost soft, add in the garlic and peppers for about 2 minutes, then add the balsamic vinegar (I just slosh it in, but it's probably about a tablespoon). Let that reduce a bit (only takes about 20 seconds) then pop in the tomatoes, herbs, chilli flakes, anchovies, peas and a splash of worchester.
Let it simmer until it is fairly thick, season with salt & pepper if you need it, and add to some cooked pasta. I like to add my HEA of parmesan to the top.
You honestly don't taste the anchovies, but they add a bit to the overall sauce. You could leave them out if you liked.