17 February 2011

Baked Mediterranean Pasta

I don't know why but I was inclined not to like Rachel Allen but I LOVE her book Bake. I didn't realise how rare it was to find a book where you want to cook absolutely everything in it but I honestly dribble when reading these recipes. Anyway, I'd wanted to cook the Mediterranean pasta for ages and finally we cooked it at my mother's house last weekend and it was just as yummy as it sounded and made me realise what a versatile dish this is to have in your arsenal as you can basically use whatever you want within reason.

The only thing with this recipe is cut everything up before hand. I got everything in front of me and then got so excited about the outcome I had to do frantic chopping as things came up which wasn't ideal. It didn't seem to affect it... it was still yummy. The recipe is below - with a few tiny amendments in brackets.

Serves 6

100g chorizo, finely sliced or cubed
1-2tbsp olive oil
500g penne pasta
2 x 400g tinned tomatoes, chopped
175ml boiling water (we added an extra cup)
175ml double cream (we added an extra 15ml)
50g chopped spring onion
2tbsp chopped basil
50g capers
100g olives, pitted and chopped
6 cloves of garlic, peeled and chopped
Salt and freshly ground black pepper
1tsp caster sugar
75g soft goats cheese, crumbled
150g Gruyere cheese, grated
75g Cheddar cheese, grated

Pre-heat the oven to 200C/400F/Gas Mark 6. The recipe says you need a 30 x 23 cm ovenproof dish but I don't know how big any of my dishes are so I'd say use a big lasagna dish. And I know I said it before but I'll say it again chop everything before you start! Just do it... or don't and wish you had.

Too busy taking photos to actually chop anything
 1. In a frying pan over a high heat cook the chorizo with the olive oil for 2 minutes and drain on some kitchen paper.

Chorizo in a frying pan
2. In a large bowl mix together the dried pasta with the tomatoes, the boiling water and cream. Add the chorizo, spring onion, basil, capers, olives and garlic.
Taste now!!!

4. Season with salt, pepper and sugar. Taste it. I know it sounds weird but taste it as now is the time to check the seasoning.

5. Place all the mixture in the ovenproof dish and scatter the cheeses on the top making sure the pasta is completely covered. Bake in the oven for 40-50 minutes or until the pasta is cooked and the sauce golden and bubbling.
Cheese is my favourite bit

6. Cover with foil after 30 mins if this begins to dry out. Serve with salad.

I'm pretty sure this would be AMAZING cold the day after... like mac and cheese. But there wasn't any left.

No comments

Post a Comment

© Blue Sky and Bunting. All rights reserved.
Blogger Templates by pipdig