Tuesday, February 14, 2012


Considering that I can now no longer eat either gluten or dairy .. yeh, it's a swine ... this particularly cook book is not an obvious choice; Gino's Pasta. 

My choice has nothing to do with the photos, honestly.


cor. 


His: Spaghetti Poveraccio (Spaghetti with anchovies, breadcrumbs and garlic)

Mine: 'Almost Instant Gratification' pasta

a couple of tablespoons of garlic oil
4 anchovy fillets
teaspoonful of lazy chopped chilli (adjust for your taste)
a slice of (gluten-free) bread, crumbled into a dry frying pan
part of a can of drained tuna

a pan of boiling water, your choice of spaghetti

While the pasta is cooking, melt the anchovy fillets in the oil in a frying pan (about 3 minutes). Put aside. Toast the bread in the dry pan, breaking it up as it crisps. When the pasta is ready, drain and tip into the pan with the anchovy oil, the bread crumbs, the chili and the tuna flakes. Stir together and allow to mingle for a minute or so.

Eat.

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