Quick Pasta

I have this slight philosophy (and would like to think so) that the Italians are the Malaysian's of the West. They congregate around food and family and their mothers, aunts and women rule the kitchen and are often enough the best cooks in the country.

If a stir fry does not tickle my fancy or Jeremy (my other half) prefers to be a little western about his stir fry, we always opt to cook a quick pasta dish.

A good pasta dish always starts with a big pot of very salty boiling water, pasta, olive oil and garlic. Whatever else you put in is up to you. Salty water helps makes the pasta taste awesome. You can substitute salt with chicken/vegetable stock cubes.

Today, I’d like to share with you - the Cupboard Pasta Dish. We were moving homes this week and had no fresh ingredients in fridge except half a bag of spinach, 2 carrots, some garlic and 1 onion :)

You will need (for 3 - 4)

A hand full of spaghetti - I usually grip the pasta in one hand and if I can’t add anymore pasta sticks I know that I have enough for 3 - 4 people

Salt (lots of it)

4 x table spoons Olive Oil

2 x Anchovies (Optional)

1 x Onion (sliced or diced)

2 x gloves of garlic (sliced)

2 x carrots peeled (diced into 1cm cubes or lengthways – to give a bit of a bite)

½ x bag of spinach

1 x table spoon mix herbs

1 x can tinned salmon

½ x cup of cream

Ground pepper

Grated cheese of your liking

Method

Boil water in a big pot with lots of salt – 3 table spoons. Once water starts bubbling, add pasta and leave to cook…

In a hot pan, add good olive oil and add anchovies whole (don’t worry, they sort of disintegrate a little when you cook it down) and garlic and onions and let it sizzle for a good 2 minutes and then add the herbs. Next add your diced carrots.

*Note always start any cooking process with the hardest ingredient (i.e. carrots) or the ingredient that needs the longest cooking time (i.e. chicken)

Stir the carrot, onion and garlic mixture for 4 minutes and lastly add the tinned salmon and cook for another 1 minute, followed by the spinach. Once you have turn the spinach around the pan once, turn off the fire. Add cream at the last second.

Do keep an eye out for your pasta and after 8 – 10 minutes, take one piece of pasta out and break it in half. If you see a little white dot in the middle it means it is done. You want your pasta to be firm but soft and not Soggy. If unsure just throw one piece of pasta against your kitchen wall, if it sticks, it’s done :) drain your pasta and if possible do keep some of the water just in case your pasta gets a little dry.

Mix your pasta and your sauce together in the big pot or a large pasta bowl and sprinkle some grounded pepper and cheese and stir well.

Dish out large portions into bowls and enjoy! xxx