Absolutely nil points for looks, but thankfully many points for flavour:
Last night I finished work at around midnight but was granted today off in lieu so I stayed up a little later to cook a more involved pasta dish than I might usually do.
It was inspired by a raft of pasta dishes I had in Sicily rather than being one set recipe.
Started with a shallot and garlic clove, and two anchovies.
Sweat those down before adding some tinned sardines and golden raisins and cooking on low whilst the pasta cooked.
Added capers, parsley and pinenuts at the end.
Finished with more parsley, some lemon zest and breadcrumbs.
This was super savoury and filling despite the pasta portion itself being smaller than I’d usually have.
Finished off a bottle of light red as didn’t want to open anything specific.
by agmanning