Totally Radical Recipes
I’m a big fan of cooking, swearing, and simple recipes. This means, I can definitely jive with an Australian gent I found on YouTube last year, who delivers quick recipe videos with lots of foul language, sassy attitude and simple instructions. (his YouTube account is Nat‘s What I reckon) Do check him out if you’re into cheeky culinary clowning around!
Tonight’s dinner inspiration came from Nat’s recent ‘Total Pasta Sauce Recall’ recipe: https://m.youtube.com/watch?v=Ri4_JkonHqU
With the kids out of town, and just the two of us for dinner, this quick and easy pasta dish whipped up quickly, and most everything came straight out of the garden. Fressshhhh.
* disclaimer - I didn’t list the quantities of each item here because I’m lazy, but watch the link above for slightly more insight. Add more tomatoes than we did.
Here’s what you’ll need:
~ cherry tomatoes - this is a perfect way to use them if they are currently dominating your garden, and thus life, right now, and you’re over having them in every single salad.
~ fresh Basil - however much you like
~ onion - small amount
~ garlic and lots of it because who doesn’t adore garlic??
~ pasta of your choice
~ mozzarella cheese a few cubes to add that silky flavour
~ salt and pepper
~ chicken broth enough to cook down into a thin sauce
~ olive oil like the proper Italian you are
~ other seasonings as you see fit (I forgot to snap the photo of the chilli flakes we popped in here. Our chilli peppers are still green, so we opted for dry, otherwise fresh would have been awesome!)
Dice up your garlic, onion and chop the basil. Roast up those cherries after slicing them in half or quarters, add salt, pepper and olive oil. Broil them on low or medium until the tops are nice and roasted.
Chopped and ready for the oven:
Start boiling your water for the pasta, and heat up some oil in a pan for the sauce. Once the pan is hot, toss in the diced garlic and onion and sautée until fragrant. Your tomatoes won’t take long in the oven, so check ‘em often!
Add your broth to the pan, along with the basil and cheese, once your onions and garlic are getting soft.
Cook the spaghetti until done and then mix it in the pan with the sauce.
Do a fancy twist to plate it up, and garnish with Parmesan cheese (or pretty parsley!). Et voila!
My suggested edits - if I had to remake this, I’d shoot for standard tomatoes, but smaller, very ripe ones. I’d also go full-on and add in some chunks of chicken for a little more protein, mushrooms (cause I love ‘em!) and likely some spinach, too. All in all, this was very delicious and I would definitely make it again.