ADAM SWANSON'S CASARECCE ARRABBIATA
San Remo Artisan Casarecce No553
400 g can Italian diced tomatoes
5 tbsp olive oil
1 tbsp garlic,
1 small chilli, seeded & chopped
2 cups rocket, roughly chopped
Salt & pepper
Heat olive oil in a large frying pan and add garlic and chilli.
Cook for 2 to 3 minutes, or until the garlic just starts to brown. Remove garlic.
Add tomatoes and bring to the boil. Turn the heat down on the sauce to a simmer and cook for a further 12 to 15 minutes.
Add salt & pepper to taste.
Cook pasta as per packet directions. Strain pasta and add to pan.
Finally add rocket to pan, stir through the sauce and serve immediately.
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