Wednesday, May 11, 2011
Jamie Oliver's Trapani Style Rigatoni
The best thing about Jamie's Oliver 30 minute meals cookbook is that once you get the hanged of it, it's actually really easy to replicate his dishes. It's usually rustic, hence I don't have to worry too much how it looks. Again, I have adapted and tried one of his pasta recipe with great success. I'm beginning to be excited with trying more food from this book now.
I goggled Trapani Style and found out that it represents a city in Sicily. What I like is that it has NO cream but yet it tasted creamy. The almond, fresh cherry tomatoes certainly did the trick. It was very tasty and addictive. I could finish that whole bowl by myself.
You can probably omit the anchovies as I didn't think it gave it any kick-maybe even substitute it with olives if you want it vegetarian. I do love the taste of basil and fresh chili which certainly lifts the dish to another new level.
Silly me bought only 200 grams of cherry tomato and substituted it with a can of diced tomatoes on hand. It did the trick but left me wondering how much sweeter can this get if I used cherry tomatoes all the way.
Jamie Oliver's Trapani Style Rigatoni (Serves 4)
400 grams of Rigatoni
40 grams of parmesan cheese
100 whole blanched almonds
3-4 cloves of garlic
2-3 fresh chili padi
2 large bunches of basil
5-6 anchovy fillets
200 grams cherry tomatoes
1 can of 400 grams diced tomatoes
Cook Rigatoni till nearly done.
Meanwhile, blitzed Parmesan cheese, almonds, garlic and chili till fine. Then add basil, anchovies and cherry tomatoes. When it turned into paste, add a dash of olive oil. Season. Heat a pan up and saute the paste. Add the tin of diced tomatoes. Add some water if it is too dry. Toss pasta through the sauce. Serve warm.