A couple months back, I finally found myself a job and started working. As well as being busy during the day again, I was a little under the weather and I didn’t feel like cooking much. Uninspired, I fell back on old favourites. I stopped blogging. Things got busy, new habits developed and in this case, they didn’t involve blogging. Life ambled on.
I hadn’t really thought much about the blog until a few days ago when I received a beautiful email from a wise student who inspired me, kind words from another friend about how she misses my recipes, another wanting to know what I have been reading. And so I’m back. Back to the blog and looking forward to it. I’ve been talking with a very-talented-certain-someone about making it look prettier and have been thumbing through new and old cook books getting excited.
I thought I would start with a quick and easy pasta dish that is perfect for a midweek, after work dinner. It’s quick to throw together, and can be used by scrounging around at the back of the fridge- there always seem to be half eaten jars of olives back there. I think it is great because of my love of anything that is either salty or vinegary. Don’t worry about chocolate or cakes for me, but salt and vinegar chips are a winner. Pickles, olives. fries and mustard are also good options. This is slightly healthier than the items on that list, but tastes just as good.
1 handful of olives, I used a mix of green Sicilian olives and black Kalamata
3 diced tomatoes – I used Early Girl
1 big handful of cherry tomatoes, halved
1/4 red onion very finely chopped
1 Tbsp capers
Salt and pepper
Big, big glug of olive oil
Small glug of balsamic vinegar
1 tsp dried oregano
1 handful of rocket
1 handful of fresh basil and Italian parsley
In a large bowl, add the destoned, halved olives, capers, tomatoes, red onion, tomatoes, oregano, salt, pepper, olive oil and balsamic. If you leave these for half an hour, they will slowly marinate in their own goodness and the bite will go from the red onion. While the spaghetti is cooking, add the rocket, basil and parsley to the bowl, then toss in the spaghetti. You want to eat this immediately, while the spaghetti is still hot, and it tastes great with some slithers of parmesan over the top.
It’s fresh and tasty and perfect for a summer’s evening.
It’s good to be back.