Long day? Tired? Can’t wait to dive into bed and watch The Glos Show on repeat?
Don’t worry, because this week’s guest Kathryn Minchew shares with us her favourite thing to cook for when she doesn’t feel like cooking much – so you don’t have to surrender to that cheese and ketchup toastie!
This is one of those dishes that evolves so far beyond the original that it is all but impossible to remember how it began. This began as a Puttanesca sauce but the name is a nod to its ancestry not its present incantation. I love putting pasta parcels on the fire for the simple reason that I can prepare them in advance with very little effort yet they seem very special. Serves one.
6 cherry tomatoes
6 black olives
2 cloves of smoked garlic
Drizzle of oil from anchovies
1. Cook the pasta according to instructions and run under cold water.
2. Quarter the tomatoes, olives and capers. Finely chop the anchovies.
3. Place all ingredients in a foil parcel and tuck to one side of a fire for an hour.
Cook conventionally: While the pasta is cooking, heat other ingredients together in a pan.