I am a sucker for pasta. If I wasn’t on the curvy side I would eat pasta of some description every night of the week. For me it is the ultimate comfort food. It makes me think of Italy and its associated soul food that has become essential to my very being. It makes me think of my sister Tiney sitting on my couch while we watched Walking Dead and scoffed a whole batch of spaghetti between the two of us. It makes me smile as cooking and consuming pasta is like eating the sweetest of memories that leave tracks on my cheeks.
The kids and I were suffering cake fatigue yesterday. I have given myself a certain goal to get FEAST by Lara Flanagan catering up and running and to have at least 30 cakes recipes ready to go. But I have realised I am in no rush and it is a project that is going to continue into 2020 so I will get there. All good things take time, especially the sweetest of things.
So I told the kids that I was craving my favourite spaghetti. With a ridiculous amount of garlic and olive oil. This spaghetti tasted better than it ever has before. It tasted like home. A home I carry around with me along with Archie, Rissie and my dogs. It tasted gloriously like happiness. I wax lyrical, but I simply love spaghetti and this is my favourite version. It is also obscenely easy to make.
My favourite spaghetti
- 1 kilogram cherry tomatoes halved
- 1 bulb garlic peeled and minced
- 1 cup olive oil
- 1/2 cup capers
- 1 cup pitted kalamata olives
- 1 tablespoon chilli flakes
- 1 handful basil leaves
- Halve cherry tomatoes and place in a bowl with olives,
capers and basil leaves.
- Mince garlic.
Bring olive oil to a simmer, add garlic and chilli flakes and reduce to
a simmer – do not allow to burn!
- Bring water to a boil and add spaghetti. Cook until al dente.
- Drain spaghetti and add garlic olive oil to saucepan
and return spaghetti. Combine well so combined.
- Serve immediately with extra basil, nutritional yeast and salt to taste.