Rigatoni ti amo!

I have never been a great fan of penne. There is just something really disappointing about it whenever I have it. Or maybe it's just that it is the most popular of pasta shapes and because of that it doesn't feel that exciting. Rigatoni on the other hand is a whole different story. I could have rigatoni every time I have pasta and I wouldn't regret it. Especially if they were my Mum's new favourite - Rigatoni con Balsamico! I am not sure where the recipe comes from originally, I got it from my Mum some time ago and I know she has introduced some minor changes, so here it is:

Rigatoni con Balsamico

enough rigatoni for two

1 Tbs + 75g unsalted butter

2 garlic cloves, chopped

1 tin chopped tomatoes

2 tsp balsamic vinegar

7-8 leaves fresh basil, chopped

salt, pepper and pecorino (I had parmesan and it worked)

Melt 1 Tsb of  butter in the pan and add the garlic. Fry for a minute until the garlic softens a bit and then add chopped tomatoes. Season with salt and pepper and add basil. Reduce heat and boil of the sauce until it resembles a light syrup.

Boil the rigatoni according to the instructions on the packet. When it's ready get rid of the water and add 75 g of butter to it and stir well until the butter melts. Mix the sauce with the pasta. Add 2 tsp of balsamic vinegar at the end and stir well. Serve with some grated cheese on top. Enjoy!

Note that there is NO oil in this recipe. The butter seems to make all the difference and I'm constantly surprised with how much of a difference it makes. Yum!

Brownies!

Potato Salad

I'm back to having a camera. I've also just started research for my dissertation. These two facts of my life don't mix too well. Especially if you consider that the more academic work I do the more I time I tend to spend thinking about food. Last week I got a package with the shiny new piece of technology and then the veg-box came containing new potatoes. Bye-bye dissertation, hello potato salad!

New Potato Salad

1/2 kg of new potatoes (washed but not peeled)
1/2 red onion
about 15 mini gherkins
3 Tbs mayonnaise
1 Tbs yoghurt
1 1/2 tsp English mustard
2 tsp gherkin brine
olive oil
fresh rosemary, salt and pepper

Boil the new potatoes until ready to eat. Drain them and put them aside to cool completely and then put them in your salad bowl. Chop the onion into small cubes and slice the gherkins in halves (or smaller if you wish). Chop the fresh rosemary. Add everything to the potatoes.
In a separate bowl mix mayo with yoghurt, mustard and gherkin brine (to taste). Add some olive oil and mix well until all ingredients blend together. Season with some salt and pepper and then pour into the salad. Mix well and enjoy.

(the amounts are estimates as I didn't really pay that much attention to them - if you think it needs to be more saucy make more of the dressing)