THE pasta

Life’s complicated enough without crazy mad ingredients and bit long recipes. I don’t have time for cooking a recipe that requires a gazillion ingredients or that’s two pages long that I’ve to wade my way through. I don’t even want to read it really.

This recipe though, this I am game for. in less than 10 minutes you can have dinner at the table, or in a bowl on the sofa plopped in front of the tv (that’s usually where I am TBH with my laptop, and phone too) look, if you don’t watch tv and are on your phone swell you’re probably lying. actually, I have stopped this so much, I’ve started to make jigsaws again, LOVED them as a kid and it just brings me to the present moment. it brings peace and I forget about my phone and the world for a bit. I actually meant to go get a new one today. tomorrows another day right.

Anyway, this pasta does the same thing, you know when you’re twirling your fork and wrapping those long egg pasta noodles around your fork, there’s nothing else you think of. Nowhere else you’d rather be. That’s me anyway when I eat pasta. I don’t eat pasta very often, or ever really, I would never buy it but if im going to you betcha it’s going to be the best. I think that’s really important, in life, that we put the best into our bodies. that we show love to ourselves in this way. the food is what keeps the score, gives our body fuel to move around each day, to function and be able to do what we love to do.

Fresh pasta is your friend here, it’ll make SO MUCH difference to this dish. like so much. Also, don’t stir the basil in until you are ready to serve, it’ll be super fresh and tasty then.

It doesn’t need much seasoning. actually, some white pepper could be a good finisher. don’t go too heavy on the salt. you want to taste all the flavours of the food. salted butter, always. that is all.

Serves 4 

400g pappardelle

2 tbsp olive oil 

2 garlic cloves, thinly sliced 

1 tbsp chilli flakes 

50g tomato puree 

150ml double cream 

2 tbsp butter 

50g parmesan, finely grated 

1 ball buffalo mozzarella, diced

Small handful basil leaves, sliced 

Bring a large pot of water to the boil, season and cook the pasta by whatever the packed tells you. Trust it, it knows the score. 

Heat the oil in a large sauté pan over a low heat. Add the garlic and fry for a minute or two until golden and crisp. 

Stir through the chilli flakes, tomato purée and cream. once you add the cream you can increase the heat a little if you feel you need to. Simmer for 2-3 minutes until reduced a little. Add the pasta directly from the pan with the sauce, using a tongs. Add the butter, the parmesan and mozzarella. Gently stir until the butter and parmesan have melted. 

Season to taste, stir through the basil when ready to serve + pop straight into bowls.