Living in a small apartment in Chiang Mai?
Hot date coming over that you need to impress and you don’t have an oven? Don’t despair!
This dish proves that although cooking with just a hotplate, one sauce pan and one frying pan might not be the ideal situation, delicious, filling and from scratch meals can still be made fairly easily.
And, this dish is incredibly inexpensive to boot!
But wait… there’s more!
If you stick around over the next few posts, I’ll show you how to take a big pot of this pasta sauce and turn the leftovers into three separate meals!
That’s three separate dates that you can impress with this one recipe.
How’s that for value?
- 1 tbsp olive oil
- 2 garlic clove, minced
- 1 medium onion, diced
- 2 tbsp tomato paste (or puree if you are in the UK)
- 400g can passata
- 400g can whole, peeled tomatoes
- 1 TBSP italian seasoning
- 2 tsp vegetable stock powder or 1 crumbled stock cube
- 1 tsp sugar
- 2 cups of cooked chickpeas (or 1 15oz can, drained and rinsed)
- Salt and Pepper to taste
- few basil leaves
- Heat the oil in a pan over medium heat, add onions and cook until soft.
- Add the garlic, then gently fry for 1 min.
- Add tomato paste (puree) and cook until tomato paste has darkened, about 2 minutes.
- Add in other ingredients, except the basil, then bring to the boil.
- Reduce the heat, then allow to simmer, stirring occasionally. The longer it simmers, the more concentrated the flavours will get. I usually simmer for about 45 minutes.
- To finish, tear the basil leaves, then stir into the sauce.
- Serve over freshly cooked pasta of your choice!
BEN’S VERDICT (AKA A MEATEATER RESPONDS):
[Exchange between me and Jen when I read this post]
Ben: Who’s this hot date coming over then?!
Ben: What are doing cooking me cheap food!
Jen: You didn’t complain when you had your third helping!
I always forget how much I like spaghetti; it is the pasta from childhood and we tend to put it away as we grow older. The sophisticated tagliatelli and the cultured fusilli have their merits, but there is always a place in my heart for a big bowl (or three) of spaghetti.
I am getting more and more amazed at the chickpea. I thought it was only good for curries and hoummous but it appears to be more versatile than I imagined. It added a good texture and flavour to the tomato sauce.