A lot is happening recently. I don’t want to bore you with details, yet I felt I owe you a bit of explanation about this prolonged silence. I am hoping to be back soon, with more stories, recipes and adventures.
For the last couple of weeks I felt like I was a heroine of Kafka’s Trial. The bureaucracy we had to deal with was more than overwhelming, including contacts with embassies. No matter though how many documents we have to collect, and how many countries we have to go to in order to do so, we still want to eat. Preferably something warm, as winter is still not leaving Vienna. I found this recipe in one of my books, tweaked it a bit, and decided it is worth sharing. It all comes together in maybe 20 minutes. And I am fairly sure all ingredients are readily available in the pantry. It is vegan, and can be gluten-free if you opt for such pasta. It is delicious, give it a try 🙂
Without further ado, enjoy.
- 200g of pasta of choice (I suggest shorter)
- 1 can of crushed tomatoes
- 1 cinnamon stick
- 10 fresh bay leaves
- 1 tsp honey
- chili flakes
- 1 onion, diced
- olive oil
- Boil a pot of water, salt it well, and cook your pasta al dente. Drain and set aside till your sauce is ready.
- Warm up the pan, add olive oil. When it is heated, add onion and fry till it’s translucent.
- Add tomatoes, bay leaves and cinnamon stick. If you don’t have cinnamon in sticks, hold your horses here, add the bay leaves and wait.
- Simmer for about 10 minutes, and when the sauce is reduced a bit, add a teaspoon of cinnamon, honey, chili flakes, and salt.
- After about five minutes, remove the bay leaves. Don’t keep them in the sauce, or it will turn too bitter. If you are using dried bay leaves, keep them in even shorter.
- Transfer pasta to the pan, mix, serve.
- I like to add a couple of green olives on top, Piers likes it with a bit of Parmiggiano.