So I had a bit of a long-ish break from blogging due to many reasons and events in my life (one of them having another baby) and I was waiting for ages for the right recipe to come back with. The epic, mega amazing, impressive dish to re-start my blogging life didn’t quite happen (nothing felt right) and instead this first ‘come back’ post will be our family favourite mid week/end of the week/nothing in the fridge type of recipe. So there it is, the ‘nothing special’, ‘don’t feel like cooking’ type of dish anyone can make in no time at all.
The reason I love this simple pasta dish is that I can just whip it up in no time with ingredients I have in a cupboard, even day before my weekly food shop. You know the day I’m talking about. The head scratching time, trying to figure out what can you put together from those sad looking tomatoes and that half onion sitting in the fridge.
This recipe is as always dairy free and you can obviously add anything else you may have laying around. I used marinated tofu cubes I had leftover from a stir fry but I would also use mushrooms if I had them and baby spinach works really well too. If you eat fish then feel free to chuck some anchovies as they will add extra flavour and saltiness.
I love it when I don’t feel like cooking some nights so I decide to make something super simple and then it tastes amazing. Effortless cooking is what I like most of the time and this super easy. It has been our favourite for a few years now and I don’t know why but no other pasta shape works as well as spaghetti. For other recipes I am all about trying different funky looking shapes of pasta but for this good oldie..nah, spaghetti (say it in Italian accent of course) it is. so there you have it, and as my nearly four year old say “Bellissimo” (with the hand gesture).
