Whilst most people would start binge watching a selection of TV shows from Netflix, last week I ended up compulsively watching the whole two series of Jamie’s Super Food on All 4. Yes, I know I’m fairly sad and a massive food geek. I ended up watching them over the space of about three days. I don’t regret it though.
The moral of the story is in one episode he made an intriguing looking pasta recipe. I’ve recreated it and adapted it to make my own equally delicious version. It is especially good when teamed with this pasta sauce which I was planning on putting on the blog anyway this month.
I love this pasta sauce. The smell when I’m cooking it reminds me of my childhood. Why you ask? This sauce is a recipe I’ve adapted from my Mum and it was dead worth it. (Cheers Mum!) Okay it takes a fair amount of time to cook but at the end you have this really fresh incredible sauce like no other tomato pasta sauce you have ever had. And you can bottle it up and store it in the fridge or freezer and it’s there whenever you need a tomato sauce – brilliant ey?
The point of this recipe is you can take either part of it and run with it or you can put both together. If you don’t fancy making pasta then use dried pasta and if you don’t want to make the sauce then experiment with this easy spinach pasta. And putting them both together is delicious of course. Most importantly though, have a bit of fun with this recipe. I love sticking some music on whilst the sauce is bubbling away or when rolling out the pasta. It’s dead enjoyable.
300g baby spinach
450g wholewheat flour
2 red onions, diced
2 cloves of garlic, chopped
15 large tomatoes (approx 1450g)
2 handfuls of basil
salt and pepper
Start by frying the onions and garlic in a large pan with some olive oil for about ten minutes over a medium heat.
Meanwhile, boil the maximum amount of water in your kettle. Pierce a small cut in each tomato and place all of them in a large bowl. Pour over the boiling water until covering the tomatoes. Set aside for a few minutes or until the skin of the tomatoes is starting to peel off. Peel off the skin with your hands – this should be easy if they’ve been in the water long enough. Once all peeled, chop the tomatoes roughly removing the stalks. Add these to the cooked onion and garlic. Add the basil and reduce to a low heat. Cook this for around 1 and a half hours without a lid.
Make the pasta by simply placing the spinach and flour in a food processor and blitzing until a ball of dough has formed. Flour a work surface and roll out the dough. Once at your desired thickness cut into strips and set aside.
About 15 minutes before the sauce heat a large pan of water and bring to the boil. Season the water with salt and oil (to stop the pasta sticking together). Cook the pasta in the water for about five minutes. Drain the pasta and stir in the sauce.
(This is the part when you’re super proud of yourself)