The other night we made a perennially popular and super-easy pasta dish. It’s the perfect fall back if you’ve got nothing in the fridge except for an onion, half a jar of olives & a few capers, and nothing on the shelves except for half a pack of pasta and a tin of tomatoes!
I am extremely grateful to Vaishali Honawar (blogging on One Green Planet) from whom I got the idea of this vegetarian alternative to anchovies. It’s so good we also mix up a batch to have on pizzas (spread on the base before adding the cheese).
The dried seaweed I uses is Dulse from Mara. It makes a wonderful savoury cooking ingredient. Personally I’m not a fan of sprinkling it dry on food (as they recommend), but as a cooking ingredient it’s indispensable so I’ll try and add a whole post on the subject of seaweed another time …
These quantities serve two (habitually) greedy people.
While the pasta is cooking, heat the oil in a saucepan. Add the chopped onion and cook over a low heat for around 5 mins until starting to soften. Add the minced garlic and chilli and cook for another two minutes.
Add the seaweed mix, the tomato and wine (if using). Bring to the boil and then simmer, stirring reguarly until it begins to reduce and thicken. This should take between 5 and 10 minutes. Check and season and then add the spaghettit o the pan and mix well to combine.
Sprinkle over the oregano leaves (if using) and a splash of olive oil. Serve with grated mature cheddar (my vegetarian alternative to parmesan).