Pasta à la Pieter
This weeks recipe comes from Eddington resident Pieter, who is the chair of the Eddington Residents Association and often helps out with the Eddington Eats community restaurant at Storey’s Field Centre. He has been an Eddington resident for 1 year and 7 months.
I am Pieter and am from Belgium. I enjoy cooking my own dinners but am not too keen on elaborate or time-consuming cooking sessions. I am providing you with a quick and easy, but tasty, recipe. Ideal for those moments when you do not have much time or on days that you had way too many Zoom meetings and you just do not have the energy anymore to prepare an elaborate meal.
Ingredients (serves 2 people)
1 Green Chili
1 Bunch of flat leaf parsley
1 Bunch of Chives
1 Punnet of baby plum tomatoes (250g)
1 Ball of mozzarella
40g Pine nuts
1 Carton of fine chopped tomatoes (400g)
30g Tomato Puree
200g Rigatoni Pasta
10g Vegetable Stock Powder (or similar)
- Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Add the pasta to your boiling water and boil for 12 min. Once cooked, drain the pasta in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.
- Peel and thinly slice the shallot. Halve the chili lengthways, deseed then slice thinly (add more than half if you prefer). Halve the baby plum tomatoes and roughly chop the parsley.
- Place the tomatoes and parsley in a bowl and season with a pinch of salt.
- Meanwhile, heat a large frying pan on medium heat and add the pine nuts. No need for oil. Toast them for 2-3 min, tossing regularly. When golden, transfer them from your pan to a bowl.
- Once the pine nuts are removed from your pan, put it back on medium heat and add some oil. Add the shallot to your pan, stir and cook until softened, 4-5 min. Add the tomato puree and green chilli. Stir and cook for 1 minute more.
- Pour in the finely chopped tomatoes and stock powder and stir to dissolve. Bring to a simmer and cook until reduced by half, 10 min.
- While your sauce cooks, finely chop the chives. Drain the mozzarella and pull it apart into small pieces. Stir the balsamic vinegar, honey and olive oil (3 tablespoons each) into the bowl of tomatoes. Season to taste with salt and pepper.
- When your sauce is cooked, season to taste with salt and pepper, then add the drained pasta and toss together.
- Stir through half the chives and half the mozzarella then share into bowls. Spoon your tomato salsa on top along with the remaining mozzarella, remaining chives and a sprinkle of pine nuts.
Enjoy your delicious meal!