Duncan is giggling at me as far back as we put the lounger up, I've been basically stuck to it. I'm even in it now as I compose this 🙂 . I've for a long while been itching to possess a lounger, yet some way or another never had the space for it or it essentially appeared as though perhaps it's a misuse of cash, as I won't get the opportunity to utilize it much. So I never got one for myself. As far back as Duncan got one for my birthday two years prior, I anticipate what I call 'lounger climate' consistently and, when it comes, I introduce myself in the lounger and I'm hesitant to leave it, particularly on the off chance that I happen to have a decent book close by 🙂 . I wouldn't fret that when I shut my eyes to rest, everything appears to influence delicately.
On another note, on the off chance that you are pondering what befallen our fantasy house that I expounded on Friday, we didn't get it, however we are not gutted by any stretch of the imagination. We went there again on Friday night to have another take a gander at the zone and we both understood that notwithstanding the house being encompassed by parkland and a few assignments, you can hear a considerable amount of clamor from a far off motorway bridge. That acknowledgment chilled us totally and we chose not to return with another offer. It's such a major choice, that we need to cherish the spot we pick and we are certain somewhat more persistence will satisfy in the end.
- 200 g / 7 oz grape, plum or cherry tomatoes (10 tomatoes)*
- 2-3 tbsp / 30-45 ml extra virgin olive oil
- ½ tsp dried basil
- salt and pepper to taste
- 200 g / 14 oz spaghetti (GF if needed)
- 2 tbsp pine nuts
- 2 garlic cloves, diced very finely
- 2 medium ripe tomatoes (or ½ can), peeled and diced finely
- a few sprigs of fresh basil
- 2 tbsp capers in brine, chopped
- ¼ cup / 60 ml white wine (optional)
- a pinch of chilli flakes (optional)
METHOD
- Preheat the oven to 200° C / 390° F and get a medium size baking tray ready.
- Halve the tomatoes and arrange them on the prepared baking tray, cut side up. Brush the exposed flesh with a little olive oil, sprinkle with dried basil, salt and pepper. Bake for about 20 minutes, until soft and juicy.
- Cook the pasta al dente following the packet instructions.
- Heat up a small frying pan on low-medium heat. Once hot, add the pine nuts and dry-roast them until golden, stirring them regularly as they tend to burn easily. Remove them from the pan and set aside.
- While the pine nuts are toasting, heat up 2 tbsp of olive oil in a large pan on a very low heat.
- Throw in the diced garlic and fry it on a very low heat, stirring frequently, until the garlic releases its aroma, but do not allow it to brown as it will taste bitter.
- Add the diced tomatoes, a couple of sprigs of basil, capers and white wine (or water if not using wine).
- Simmer gently for about 15 minutes so that the tomatoes to cook a little and excess moisture cooks out. Add a splash of more liquid (water or pasta cooking water) if the pan starts to look too dry while the tomatoes are still raw.
- Season with a pinch of chilli and black pepper and salt, but be careful, as, depending on the brand, the capers may provide enough saltiness. Remove the wilted basil from the sauce at the end of simmering.
- Once the sauce is ready, add the cooked pasta and oven roasted tomatoes to the pan. Toss the pasta in the sauce. Taste and adjust the seasoning.
- Serve topped with toasted pine nuts and shredded basil leaves.
Read more our recipe Vegetarian Black Bean Enchilada Casserole #vegan #vegetarian #soup #breakfast #lunch
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