Happy 2018 😀 I hope your New Years Eve celebrations had a little more glitz and glamour than mine – but given the herbal tea and pjs situation I was wallowing in, the bar is not high. To be honest, I was pretty much over the Christmas festivities by the 28th of December. They seemed to have been ongoing for almost a month – with too much chocolate, too many hangovers and far too few portions of fruit and veg. Add in a few days of pretty intense muscular pain in my neck and shoulders and my husband’s chronic man flu and the chances of a night on any tiles other than our kitchen’s was about as likely as Santa bringing me a Gucci bag.
However if last night was a lame affair spent watching Graham Norton on the couch , it does allow for the smug face of the hangover free today!! And it also means I can start to slowly ease into the full-on and often short-lived health kick that inevitably characterises January.
But as it is still holidays, I am starting out with more balance than outright elimination. For example today I am making a simple, fairly healthy but still carby and comforting pasta pomodoro with a hint of chilli. Supper in a bowl with a sprinkle of cheese – a perfect winter’s evening meal when cupboards are pretty bare.
Here’s how it goes….
Pasta Pomodoro with Chilli.
- Create an infused oil by gently heating a few glugs of olive oil with three garlic cloves and a couple of finely chopped red chillis – seeds are optional. They say “some like it hot”, I play it safe and leave them out. Add some dried herbs to the oil infusion as well, today I used oregano and thyme.
- Add a generous amount of halved cherry tomatoes (I used 2 small punnets) and create a little depth by adding a couple of spoon of tinned tomatoes and squeezing in a generous dollop of tomato puree.
- Allow the sauce to thicken while the spaghetti is cooking according to the packet instructions. Then tip the drained pasta into the sauce with a couple of spoons of the cooking water.
- Remove from the heat and sprinkle over some grated Parmesan.