Sunday, August 15, 2010
A SUMMER PILE UP
I've had the most peaceful day today. Plodding around at home, tinkering in the garden and making more Sailor Jerry ice cream. So I wanted a simple supper with health and greens to set me up for the week. It proved delicious. The capers give a sharp shock and the herbs and garlic throughout are real tasty, so soaked in lovely olive oil. Here's how to do it.
Par boil some dwarf beans. Cook some penne. Fry 4 crushed garlic cloves in loads of olive oil with 3 anchovy fillets. Add the beans and cook on low for 5 minutes. Add a tin of tuna and some fresh herbs from the garden (mine were thyme, chives and basil). Rip a dried chilli in two and toss in. Finally add the pasta and coat in the mix. Squeeze over half a lemon and serve up a bowl, topping with some juicy capers. Add a little salt to taste.
Now, I must get back to 101 Dalmations. xxx