Archive for the ‘Pasta’ Category

Easy Tomato Pasta

Tuesday, March 3rd, 2009

Easy Tomato Pasta

Grab yourself a can of diced tomatoes (400g [14oz]). Place the tomatoes into a blender (I have a bullet blender that I adore) with a teaspoon of salt, a teaspoon of sugar, some cracked black pepper and a tablespoon of good quality vinegar. (I used white balsamic)

Blend until completely smooth.

Cook yourself enough spaghetti to feed about 4 people (you know I throw my food together, rather than measuring anything, don’t you?) and drain. Throw the spaghetti back into the (still) hot (now) dry pot, and stir through the tomato mix.

Serve with fresh chopped basil and maybe some grated parmesan.

Mmmm

****

It is good pasta. Trust me. I also added about half a clove of garlic to the mix when I blended it. Roasted capsicum, fresh herbs, chillies, or onions would also go nicely with it. OR! Now that I have thought about it some more, anchovies and prawns. Mmmmmm.

Also, can someone tell me how Amy can eat 2 HUGE bowls of bright green spinach soup last night and tell me she wanted ‘more! YUM!’, and yet all she can tell me with this pasta is ‘YUK!’? She doesn’t even mean the yuk because she is finishing up her bowl of it right now.

Toddlers!

Spaghetti with Creamy Coriander Sauce

Monday, March 24th, 2008

Coriander is commonly called Cilantro in the US and Canada.

500g (1 lb) of spaghetti
300g of silken tofu (10 oz)
1 bunch of coriander, roots scrubbed and trimmed (ues the whole bunch, roots and stems as well)
1/2 cup of grated Parmesan
1 garlic clove, crushed
1 tablespoon of olive oil
1 punnet of grape tomatoes, quartered

Cook spaghetti in a large saucepan of boiling salted water according to packet directions. Drain and return to pan.

Meanwhile, place tofu, coriander, Parmesan, garlic and oil in a food processor and process until smooth. Season to taste.

Add two-thirds of the coriander sauce and the grape tomatoes to the spaghetti and toss well over low heat until warmed through.

Serve spaghetti with dollops of the remaining sauce.

You could also use basil or mint instead of coriander here. OR you could leave out the spaghetti and use the coriander/basil/mint sauce as a low fat dressing for salads.