When not slaving away with only Twitter and mad dog for company, I occasionally have a 'life.' This usually entails cooking for friends, trying far too many wines, and the occasional entire day out. I will post my ramblings, recipes and recommendations here on the 'Gourmet on the Go' blog. Hope you find something of interest!
There comes a time in everyones life when they have to watch the pennies and live on a budget. My time is now. I am taking a few months off to update and revamp this very site! It will look splendid when finished and be much easier to navigate around, have more features etc… I shall spare you the blurb.
On to food! Being as I shall be cooking up some scrumptious suppers on a shoestring, I thought I would share the recipes, so here goes…
The intense taste of anchovies seem to divide us Brits, although contrast them with a sweet red pepper and tomato sauce, and you will realise what subtle depth they can add to your dishes. This recipe is a fast favourite which even gets the thumbs up from children! A great source of omega 3 in a tasty little sauce that is sweet, savoury, and very simple.
2 tbsp olive oil
50g small can of anchovies - drained & roughly chopped
400g tin of plum tomatoes (whole or chopped)
1 large romero pepper - halved, deseeded & sliced
1 onion - chopped
2 cloves of garlic - chopped
350g spaghettii (I used spaghetti alla chitarra - great for holding sauces)
4 tbsp pecorino romano or parmesan - grated
A handful of fresh parsley - chopped
Put 2 tbsp of olive oil in a large pan, add the chopped onion and garlic, sweat on a low heat for 5 to 7 minutes, stirring occasionally until the onion loses its white colour and becomes opaque.
Add the chopped anchovies and cooked for a further minute or two, until the anchovies start to melt.
Pour in the tomatoes, break up them up with a wooden spoon if you are using whole, and then quarter fill the tomato can with water and add to your sauce.
Add the chopped pepper and bring the sauce to a boil, turn the heat right down and simmer for 30 minutes.
After 20 minutes, boil your spaghetti in a large pan of salted water for 10 minutes, or as per packet instructions.
When the sauce has simmered for 30 mins, add ¾ of the grated cheese and the chopped parsley - stir in.
Drain the pasta, add to the sauce and stir in until the sauce is fully dispersed and the pasta covered.
Serve with a little more of the leftover cheese sprinkled on top.