I struggle with ideas sometimes for lunch for one. When I am working from home, I don’t have that much time to spend cooking, but I want to eat something delicious and healthy. I’m always up early and stay up very late, so I need something filling to keep me going.
One of the ways around this is to cook extra for dinner and then make it last for a couple of lunches. This pasta is one of my favourites. Although it is an incredibly simple recipe, it is really delicious and keeps very well in the fridge for a few days.
I was reading lovely Helen’s blog, Fuss Free Flavours this week, and saw that she’s running Presto Pasta Nights again, so I thought I would join in. I’m always interested to see what other people come up with.
I tend to make the pasta and vegetables separately and then combine them with any other ingredients I have which need eating up. I used venison salami here, from Great Glen Game. The wonderful meaty flavour works really well here with the robust chilli, and I’m particularly fond of the fact that it is so much leaner than many salamis on the market. I adore game and am trying to incorporate it more into my diet instead of the usual beef and chicken and so on.
Here’s how I made this…
Pasta – use as much as you require. I find this varies enormously with a very hungry boyfriend to cook for! Use gluten free pasta too, if required
One 400g tin of tomatoes – I like to buy whole plum tomatoes and crush them with my hands
1 red chilli, diced
3 cloves garlic
Drizzle olive oil
Vegetables – use whatever you have in. I like a mix of aubergines, peppers and red onion
Toppings – ham, cheeses, parmesan cheese etc
1) Preheat the oven to around 200C – it needs to be hot
2) Chop the vegetables up into large chunks
3) Lightly oil a large baking tray, place the chunks onto the tray and bake until soft for around 25 minutes
4) Meanwhile, chop the garlic and soften in large frying pan. I like to put a drizzle of olive oil into the pan, followed by the garlic before turning on the heat. I find garlic is less likely to burn when starting to cook it in cold oil. Add the chilli and chopped tomatoes. Cook for around 10 minutes until heated through. Season and add the oregano.
5) Cook the pasta according to the instructions on the packet. Drain and toss into the pan with the tomato sauce. Cover the pasta in tomato sauce.
5) Serve in bowls with the roasted vegetables on the top, alongside the salami and some freshly grated parmesan cheese.