Now I am a person who enjoys cooking, but even I have those nights when I don't feel like cooking. On those nights we get take out or I find recipes like this that are so quick and easy to make, that it doesn't feel like cooking.
What was particularly great about this recipe is that I had all the ingredients at home already so I didn't even need to go to the shops.
If you don't have tinned cherry tomatoes, just use tinned diced tomatoes, it will just be saucier.
So if you are looking for a quick and easy meal idea here is one my family loved, hope you do to.
What was particularly great about this recipe is that I had all the ingredients at home already so I didn't even need to go to the shops.
If you don't have tinned cherry tomatoes, just use tinned diced tomatoes, it will just be saucier.
So if you are looking for a quick and easy meal idea here is one my family loved, hope you do to.
Recipe
Recipe adapted from www.delicious.com.au/
Serves 4
200g speck, rind removed, cut into 5mm-thick pieces
1 red onion, sliced
3 garlic cloves, chopped
1-2 teaspoons dried chilli flakes (optional)
2 x 400g cans whole cherry tomatoes
1⁄2 bunch basil, leaves picked, stalks tied
400g penne or other short pasta
Grated pecorino or parmesan to serve
Put the speck in a cold, deep frypan then place over medium heat. When the speck begins to sizzle, cook for 2-3 minutes, tossing, until the fat has rendered.
Add the onion and cook for 2-3 minutes until softened then add the garlic and chilli and cook for a further 1-2 minutes until fragrant.
Add the tomatoes, basil stalks and half the leaves and 1 cup (250ml) water, and cook for 6-8 minutes until reduced.
Meanwhile, cook the pasta according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid. Discard the basil stalks then add the pasta to the sauce with the reserved water and toss to combine.
Serve topped with pecorino and remaining basil leaves.
Serves 4
200g speck, rind removed, cut into 5mm-thick pieces
1 red onion, sliced
3 garlic cloves, chopped
1-2 teaspoons dried chilli flakes (optional)
2 x 400g cans whole cherry tomatoes
1⁄2 bunch basil, leaves picked, stalks tied
400g penne or other short pasta
Grated pecorino or parmesan to serve
Put the speck in a cold, deep frypan then place over medium heat. When the speck begins to sizzle, cook for 2-3 minutes, tossing, until the fat has rendered.
Add the onion and cook for 2-3 minutes until softened then add the garlic and chilli and cook for a further 1-2 minutes until fragrant.
Add the tomatoes, basil stalks and half the leaves and 1 cup (250ml) water, and cook for 6-8 minutes until reduced.
Meanwhile, cook the pasta according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid. Discard the basil stalks then add the pasta to the sauce with the reserved water and toss to combine.
Serve topped with pecorino and remaining basil leaves.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060710588951
Pin it: www.pinterest.com.au/pin/399413060710588951
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