Black pasta is my new passion. When I say new I really mean that I’ve liked it for a long time but had forgotten about it. Teaching last week at Cucina Caldesi I made some pasta with a fresh prawn and cherry tomato sauce and it was excellent. I just had not remembered how silky the pasta is and how toothsome. To make the sauce you sweat onions and garlic in plenty of olive oil then add halved cherry tomatoes. Simmer till everything is quite reduced and then add a large glass of white wine. Simmer again crumbling in some dried chilli and adding salt and pepper.
- Aldeburgh almonds baby back ribs bacon BEEF biscuits book BREAD BUTTER cake candied fruit cheese chestnuts chicken CHILLIES chocolate CHRISTMAS Cod cream dessert dijon mustard dough EGGS fish food fresh coriander GARLIC granary flour green mango salad haggis Italy Kitchen Aid larder lemon lists mild vegetable oil MISO Morcilla Mushrooms nutmeg olive oil Panatonne parmesan Pasta PASTRY PICKLES pink grapefruit pizza bases Preserves quinoa raspberries restaurants salt sauce seville oranges shellfish sherry shopping small plates soft brown sugar soup squash stilton sweet tea vanilla venison vinegar whisky wine yeast