On a sour note

Lemon and cream spaghetti with basil and chilli chutney

When I first heard about spaghetti al limone, I couldn’t bring the two flavours together in my head.  Since I usually like my pasta mild and easy, this combination got me cooking.

The role of bringing an edge to a pasta dish is mostly played by an herb or a sharp cheese, but using lemons provided a refreshing change.

To keep the dish from going hideously citrusy, I cut the flavours with a sweet and hot, basil-chilli chutney.

Lazy cooks, the sauce is almost no-cook, so it is perfect to stock in jars. Continue reading

Making a first impression

Spaghetti in tomato and basil sauce with caramelised walnuts and mushrooms

I’m a fool for spaghetti. I love it in any form – dunked in drippy, chunky tomato sauce or simply sprinkled with exceptional parmesan cheese or gently tossed in olive oil or gracefully lying in pesto, topped with black olives. Any kind of warm spaghetti is spaghetti enough.

When I make it at home, I try to do it as differently as possible from last time. I play around with sauces, pair it with random ingredients, toss it in flavoured oils and do with it, what I wouldn’t do with penne, farfelle or any other kind of pasta. Because unlike its shapely cousins, spaghetti holds little sauce and always remains the hero of the dish.

Today, I made the spaghetti with the classic tomato and basil sauce.  To give the dish some spunk, I tossed some fresh mushrooms and walnuts in homemade caramel and served it alongside. Continue reading