So…
Today I decided to make myself some pasta for lunch. Notsile had discovered the pasta sauce early on in the program, and after trying a bite of her pasta I was hooked. For this meal you will need the following:
- 1 bottle of pasta sauce (I used Lloyd Grossman Al Forno – tomato and parmesan with pancetta)
- Mature Cheddar cheese (I use 1.5 to 2 slices)
- 1 bag of penne noodles
The first step is to boil water, so don’t forget to add salt! I guess it’s because the weather is different here in London, but it definitely takes a bit longer to boil water (even with the salt). To save time, warm a generous portion of your sauce while the noodles are cooking.
After the noodles are perfectly al dente, mix in the warmed sauce. I usually pour just a hint of water (enough to barely cover the surface of the saucepan) and drop in a couple of mature cheddar cheese slices. This helps warm up the cheese before I mix it in, but this time I forgot so it took a bit longer for the cheese to melt and mix in.
The final step was adding a bit of parsley to the pasta to give it just a bit more flavor. Luckily Nostile had bought a plant earlier in the week, so I was able to take a couple of pinches. The result is similar to a pasta bake, especially if you are generous with both your sauce portion and your cheese slices. Enjoy!
Another item you can add to the menu (which I’ve been enjoying while at London) is a good cup of tea. So far my favorite tea has been Twinings Warming Camomile and Spiced Apple Cider. After letting the tea steep for 3-4 minutes, I usually add 2-3 teaspoons of honey, followed by a splash of whole milk – just enough to get that beautiful golden brown color.
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Adding salt to water lengthens the boiling process. You need a higher temp to boil water with salt. You should only add salt once the water comes to a boil.