Pared down suppers

As a cookery writer it is easy to get caught up in the avalanche of food trends, exotic ingredients and new gadgets rushing at me from me via social media. Whilst I am normally complicit with the wonder that is our digital world; there are times when I look to step back and bask in the warmth of simplicity. Tonight was such a time.

A heathens arrabiatta

Crush two cloves of garlic. Chop fresh chilli, chorizo and any spare courgette/aubergine/mushrooms knocking about in the fridge. Fry in good quality olive oil.
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Tip over a tin of chopped tomatoes, a sprinkling of sugar and whichever herbs you wish. I had wild oregano and bay to hand. Simmer until thick and unctuous. Boil your pasta.

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When the pasta is almost ready take a few spoonfuls of the cooking water and use it to slacken your sauce to the desired consistency. Toss with the pasta and enjoy in the last of the days sunshine.