This is a recipe that I was introduced to by my dad and have made many times since. It is such a simple recipe to make and very versatile. Matha Stewart has a recipe called one-pan pasta that I used as inspiration the first time I made this dish. Since then I have created this dish depending on the content of my fridge and pantry.
Step 1: brown onions and garlic with some oil in the pan.
- 1 onion, chopped
- Garlic cloves thinly sliced (to personal taste).
Step 2: Add all the ingredients in and simmer for 15-20 minutes, stirring frequently.
- Tin of diced tomatoes
- Fresh basil
- Extra-virgin olive oil
- Freshly ground pepper
- Optional ingredients from fridge or pantry – In this batch I added asparagus, green beans, kidney beans and ham.
After 20 minutes the liquid will have been absorbed or boiled off you will end up with a flavoursome pasta dish. A trick I like to use is to cut out the salt in the dish and use stock instead of water for added flavour.
And voila the finished product!
Summer Wrap is a series of my highlights and favourites from summer. A collection of eating,drinking and dining that captures the sunny warm weather of a Perth summer to a T. To start the series off I have a recipe that I have made many times this past summer and one which can easily be adapted for the cooler months of the year as well!
Over the summer I finally had some time to attempt a salad recipe I had been wanting to try and make for a few months – A roasted beetroot and pumpkin salad with goats cheese. After a quick search on the internet I settled on a recipe from Seasons of the Sun. I had tried this salad on a few occasions over the past year and had enjoyed it each time.
500g Pumpkin, cut into small chunks
500g Beetroot, peeled and cut into small chunks
100g Goats Cheese
Handful Pine Nuts (toasted or fresh)
1 clove of garlic, crushed
*Note: I chose to omit the nuts and go for extra roasted veggies
Preheat oven to 200°C.
Place beetroot and pumpkin chunks on a roasting tray.
Cover in garlic and olive oil then roast in oven for 45 minutes or until tender, turning occasionally.
Place a handful of spinach on each plate and top with roasted vegetables.
Crumble a generous amount of goats cheese over along with toasted or fresh pine nuts.
Finish with a drizzle of olive oil over each plate.
I love this salad! I have made it since this time with a wider range of roasted vegetables (red onion and bell peppers are good additions). I also plan to add meat to the salad in the future should I want some protein in the dish.