I got up uncharacteristically early this morning, which probably has something to do with daylight savings, but that’s hardly the point. It was such a beautiful morning it put me in a mood that made me feel like the sunshine had kissed me on the top of my head and sent me off to work with a spring in my step. Corny as that may be, it’s true. To keep me in this sunny mood I decided it was high time I took a lunch break that involved actually leaving the stuffy building that I call .. Well let’s just say it was time I left my desk.
My leisurely stroll found me at the Victoria Markets in the hope of inspiration for dinner. I usually don’t like the busy lunchtime crowd but I found myself elbowing my way into the line for the borek stand. I was mesmerised by the shouts of the women behind the counter and the pushy yet trusting patrons passing money and hot-from-the-oven parcels of spicy lamb, potato and spinach to the people at the back of the line.
That was lunch covered. Now for dinner. I couldn’t seem to go past the two ladies selling fresh pumpkin and poppyseed fettuccine from their crowded little shop. I headed to the seafood next and bought half a kilo of pippies (and some gourmet sausages from the butchers for tomorrow night). Those ingredients, some organic cherry tomatoes, basil and chilli and I was almost set. On my way back through the stalls I stopped off for some goats chèvre and laughed at the man who smiled and said ‘Have a great day, baby!’
And this is what I did..
Boil your choice of pasta in salted water.
Add a little rice bran oil to a hot fry pan with a lid that fits (or at least covers it).
Add pippies and toss them in the oil.
Pour in about 1/2 – 1 cup of white wine and bring to the boil.
Add one clove of crushed garlic and stir in, reducing to a simmer and cover with the lid.
Slice the tomatoes in half and add to the pan.
Simmer until the pippies start to open.
Squash the tomatoes with a fork and add salt, pepper and and half a teaspoon of sugar.
Tear a handfull of fresh basil leaves into the pan and remove from the heat.
Crumble a little goats cheese in and stir through.
Spoon on to the pasta and add a little extra basil and goats cheese for good measure.
This was something I made up as I went along, so experiment with what works best for you. Cooking isn’t always about following rules. Let me know if you try any other variations. This one tasted fantastic! Enjoy.