We eat this pasta when we’re late home in the winter, the house is dark, the fire unlit, and we just need warming up. Everything needed is in the cupboard. Make it with a generous slug of extra virgin olive oil, we use our own dark green oil which makes it so rich. 2 onions, chopped
2 large cloves of garlic, chopped
Pasta [we use 6oz for the two of us]
Whole skinned almonds
Freshly ground black pepper
Packet of feta, drained and crumbled [or queso para ensalada]
Fresh parsley, chopped [optional]
Choose three tomatoes from the following:-
Tin of chopped/whole tomatoes
Half a jar of sun-dried tomatoes, cut into strips
3 large Spanish ensalada tomatoes, skinned, de-seeded and chopped into chunks
2 tbsp tomato paste
Packet of cherry/miniature plum tomatoes, sliced in half In a large flat frying pan, add the onion and garlic to the cold oil. Fry gently for 5 minutes.
Add the sun-dried tomatoes/tinned tomatoes/tomato paste [whichever you are using], cook gently for 10 minutes so the sauce thickens and reduces. Add black pepper to taste.
Meanwhile in a dry frying pan, toast the almonds gently so they are lightly browned.
When the pasta is cooked, drain, leaving a little of the cooking water in the pan. Tip into the tomato sauce, and mix.
Serve in large bowls, with the almonds and chopped fresh parsley scattered on top. 5 to remember
el armario – cupboard
sin luz – unlit
el tomate concentrado – tomato paste
secado al sol – sun-dried
una lata de tomates troceados – a tin of chopped tomatoes