The markets were turning to autumn this week. Less stone fruit, and what is left has some wear and tear. Beautiful plums though, those late bloomers. And lots of delicious pears. Plus apples coming in. An a pomegranate or two. Yum oh! And the last of the tomatoes. I was thinking about buying a bucket load and making relish. Will have to wait until another day I'm afraid though. What I did pick up was a kilo of olives. My ideas a rolling as I dream of what to do with them. They will need to be rested in brine for a good while before I do any further taste creating, but oh well.
When I got home, all the ingredients were put into the fridge and other things were created. Time for hot cross buns, or those without the crosses known has hot tasty buns. Some pasta all' amatriciana for lunches tomorrow. Two oranges on the boil to later on pulp and make into a cake. Fancy some pasta lunches too?
Pasta All' Amatriciana
Serves 4
good splash of olive oil
1 onion, finely sliced
6 rashes bacon or 150 g pancetta, diced
1 tsp paprika - smokey and hot is best
1/2 c white wine or chicken stock
400 g tin diced tomatoes
1/2 c water
1 tbs dried chilli or 1 fresh chilli
300 g pasta - fusilli is best, but use what you have (e.g spagetti)
cheese to serve
Heat the oil in a wide, deep saucepan over medium heat. Add the onion, stir and cook for 5 minutes until softened. Add the meat and paprika, stir again and cook for 2 minutes. Add the wine or stock, simmer for a few minutes until reduced.
Add the tomatoes, water and chilli. Season to taste. Simmer for at least 15 minutes, until thickened.
Mean while, cook the pasta according to packet instructions.
Toss pasta together with the sauce mix. Serve topped with cheese and salt as needed.
Adapted from Australian Table Magazine, August 2007.
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