This is one of Paddy and my favourite quick and easy teas! It is another 'store-cupboard' supper because you can pretty much lob anything in and is a great way to get rid of left overs! This dish is extremely tasty and we always end up licking the bowl. I will be very loose with quantities in this as it changes each time, I literally cook it each time to what I have left in the fridge.
Ingredients:
Chicken Stock (see Alice's Basics section)
Spaghetti
Tomatoes (halved)
Parmesan (or other Italian hard cheese)
Black Pepper
Possible optional extras: finely chopped garlic, Onions (red or white), Spring Onions, Shredded Chicken, Asparagus, Leeks, Broccoli, Cabbage, Courgette, Peas etc. Basically any vegetable or meat that is not too heavy.
Method:
- Bring the stock to the boil.
- Add the spaghetti, tomatoes and add the optional extras as the spaghetti cooks as you see fit, for example if I'm using left over shredded chicken or spring onions I don't add them until the end as I don't want them to cook and with asparagus I'll add that at the start as I want it to soften.
- When the spaghetti is al dente serve immediately with Parmesan and cracked black pepper liberally sprinkled over the top, easy!
This can also be easily changed to an Asian-style dish by using noodles instead of spaghetti, adding some Asian flavourings (such as Soy Sauce and Star Anise), omitting the Parmesan and using extras like beansprouts, edamame beans, bamboo shoots etc.
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