Tre Colori Pasta

It has been a while. I'm sorry for neglecting you little blog. I swore I wouldn't.

I need the cactus of the blog world. One that seems to actually prosper from ill treatment.

There was a flu, a trip inter-state, and the beginning of a new course..

Lot's of soups, eating out.. and more recently, sandwiches to go.

[My new little college's cafe is vegetarian/vegan!

So far I've only sampled the vegan banana bread.]

When I was inter-state, visiting my brother, he took us to the local Italian supermarket (huge).
I bought this charming pasta, with not much of an idea, what I would actually use it for.

I may need to have my brother send up some packets for me- as it was so delicious, this is bound to go quick!

Again I'm in dire need of a big food shop, but rather lacking in the funds, so every meal is a take on bubble & squeak right now.

Thus was born, tre colori pasta- three coloured pasta.

Ingredients:

1/4 onion, chopped finely

1/4 red capsicum, cut into thin strips

1 garlic clove, minced

1/2 tsp chilli paste

1/2 zucchini, cut into ribbons

Method:

1.Put your pasta water on to boil, and cook pasta as per directions. Heat olive oil in fry pan, and add onions and capsicum. Saute until soft.

2.Add the garlic and chilli paste, and stir well.

3.When you can smell the garlic, add the zucchini. Cook until tender.

4.Drain pasta, turn out 'sauce' mixture into empty pasta pot. Add drained pasta, and a lug of good olive oil. Stir over heat for a couple of minutes.

5.Serve with salt and pepper.

Penne with Tomato & Basil

I had the house to myself tonight.

I don't know why that makes dinner feel so different, but it does.

I recently bought a basil plant, and it's succulent & sweet smelling leaves, have been calling me.

So tonight, I decided on a simple pairing- tomato & basil.

I used some canned tomatoes- last years harvest from my Dad's farm.

I poured myself a glass of delicious wine, from said farm, and put on Andrea Bocelli (loud).

Recipe (for 2)

Ingredients:

1 Tbs olive oil

1/2 red onion, finely chopped

2 cloves garlic

10 or so basil leaves

1 cup passata

1 cup stewed roma tomatoes, chopped (canned is fine)

1/2tsp fuoco d'amore or chilli sauce

1 Tbs red wine

Salt & pepper to taste

1 Tbs pine nuts

1 Tbs bread crumbs

2 basil leaves, chopped

Method:

1.Heat oil in frypan, on medium heat.

Add onion, and cook til golden. Add garlic, cooking until softened.

2.Add remaining ingredients.

3.Cook pasta as per directions.

4.Place pine nuts, bread crumbs and basil leaves on a tray, under the grill (broiler) until golden.

Pour into a motar and pestle, and beat around until evenly textured.

5.When the pasta is about ready, add pine nut mixture to sugho(pasta sauce). Turn off heat.

6.Drain pasta.

Add to frypan, and stir sugho through well.

Chickpea and Green Bean, Tomato Stew

I have no idea of the origins of this dish- neither literally, or ethnically..
It came to me from my dear friend M, she bought it along to a potluck picnic once.
I've been making it ever since. It's a nice, reliable 30 minute meal (who doesn't love 30 minute meals!?)..
The secret ingredient, which really transforms the whole dish- is white vinegar:
Don't ask me, in this case, I just follow the instructions.

Recipe
Ingredients:
1-2Tbs olive oil

1/2 onion, diced
1 clove of garlic, minced
2tsp cumin seeds
1/2tsp asafoetida
1 1/2 cups diced tomatoes (I used tinned organic)
2Tbs tomato paste
2Tbs water
1 can(400g) chickpeas, drained
2 handfuls green beans (or snake beans) split, and halved
4 small dried bay leaves
Salt and pepper to taste
1-2Tbs white vinegar

Basmati rice

Method:

1.Add oil and onion to frypan on medium heat. When softened, add garlic, cumin & asafoetida, and saute until onion is browned.

2.Add all remaining ingredients, except vinegar, and stir well to combine. Cover, and turn down heat just a little.

3.Boil water for rice, and cook per instructions.

4.By the time your rice is cooked, and drained, the green beans should be tender.

Add vinegar, and stir in well. Cook for 1 or 2 more minutes.

5.Serve, with rice.