It’s not pretty – but it sure tasted great!
It started life as a humble peperonata; I’d been craving my version of comfort food all week. Stress related to work was sending me batty, I’d been madly making things with my KitchenAid (all of which I have failed to photograph due to aforementioned stress) but it wasn’t cutting it.
I was continually thinking about how a large bowl of pasta would just hit the spot! I fought this urge until finally this morning I gave in. I decided that if I didn’t do it I’d just keep thinking about it. The majority of the stress related to work has passed; however, there is change in the air. And, whilst I embrace, cope and manage change reasonably well, I think I’m only human and therefore do have some level of apprehension.
I decided it needed to be a lunch – I wanted it so badly I could’ve had it for breakfast if it didn’t require a slow simmer to provide the depth of flavour I craved. I was pleased with it in the end, it did hit the spot as I thought it would and now I am content!
Squid ink pasta with adapted peperonata
1 whole red capsicum cored and sliced into strips
1 whole green capsicum cored and sliced into strips
2 tins of Italian canned tomato
1 large onion sliced thinly
2 stalks of celery
Salt & Pepper to taste
250g squid ink pasta
Cook onion over a low heat until transparent, and then add capsicum. Once the capsicum begins to wilt add the tomato, celery and salt & pepper.
Simmer over a very low heat for a good 2 hours (or longer if you want to add some more depth of flavour). Watch it carefully and add a little bit of water if necessary. You don’t want any liquid in the end.
Boil a pot of water and cook the pasta.
Mix, serve, enjoy!