The cupboards are a bit bare at the moment. As I was driving home, I called Matthew to ask him to put some pasta on, from the extra large bag we have hiding in the cupboard for quick teas and emergencies. I was so busy today; I didn’t have time for lunch. This is an example of an emergency – either have some pasta nearly ready when I walk through the door or I’ll consume everything in my path. As the pasta cooked, Matthew alerted me to (in his usual highly critical manner) a lack of sauce (from a jar). We’ve got tinned tomatoes; I can make a sauce.
Matthew has a tendency to be very apprehensive about anything I make that isn’t from a recipe, even though he knows I have a good palette. I like to be a bit creative in the kitchen sometimes – it’s that feeling you get when it tastes good and it’s all come from you, your brain. Matthew doesn’t feel the same; he likes to follow a recipe. I find his methodical approach and desire to avoid change, embrace simplicity, quite comforting, reassuring, but I do get frustrated when he doesn’t seem convinced about my ability to whip up something tasty! However, this sauce was tasty. It was real tasty. For that reason, I want to share it with you.
This is Matthew’s Certain (Sceptical) Sauce.
- Olive oil (for frying; I used one infused with basil and garlic)
- Garlic purée (3 tbsp)
- One tin of chopped tomatoes
- Crafty Bustard’s Chilli & Garlic Chutney (3 tsp)
- Tomato purée (1 tbsp)
- Capers from a jar of capers in vinegar, chopped (4 tbsp)
- 6 tsp of the vinegar from the caper jar
- 300g of mixed antipasti, from the fresh counter at your local supermarket, roughly chopped
- 1 mild red chilli, sliced into rounds with seeds left in
- Balsamic glaze with truffle (this must be good quality and you want a really decent drizzle)
- Crumbled beef oxo cube – just one (or not if you’re going for the vegetarian option)
- Red wine vinegar (2 tbsp)
- Worcestershire sauce (1 tbsp)
- Balsamic vinegar (2 tbsp)
- Heat the oil in a large frying pan on a medium heat
- Squeeze in the garlic purée (watch out for the spitting)
- Quickly pour in the chopped tomatoes and stir
- Add in the remaining ingredients and give it a good stir – make sure the crumbled oxo cube doesn’t congeal into big lumps
- Stir as the sauce simmers
- Once the sauce is your desired consistency, remove from the heat
- Pour the cooked pasta into the pan and stir to coat with the sauce
- Serve immediately – and enjoy
I’ve got some left for my lunch tomorrow. Looking forward to it already.