It’s tradition in most Jewish households to have a big family dinner on a Friday night. It’s kind of like our version of a Sunday roast!
It’s wonderful; we get together with all the family and have amazing food. But of course it means preparation which usually begins on Thursday night – at least that’s what happens in my mum’s house where enough food is cooked to feed the whole street. This in turn means that Thursday night dinner growing up was usually pasta – the easy option!
For some reason this carried through to my own home even if I’m not hosting Friday night. I don’t make it every Thursday night but it’s always known as Thursday night pasta!
So easy to make but so delicious and you can add to it anything you like. It almost seems too simple to even put up as a recipe but a lot of my friends have eaten it and asked me how I make it so I thought I’d share it.
Enough brown rice pasta, buckwheat pasta or wholemeal pasta
Small drizzle of olive oil or, if you’re feeling fancy, white truffle oil
If you have time, brown a chopped onion and 2 chopped garlic cloves in a pan with olive oil and use this, if not, omit this step
3 tbsp organic tomato puree
1/2 tsp paprika
1/4 tsp chilli powder (optional)
1/4 tsp cumin
1/4 tsp garlic salt
Fresh or dried parsley
Salt & pepper to taste
Cook the pasta.
When draining, reserve a tiny bit of water to keep the moisture and pour it all back into the saucepan to dress.
Add the rest of the ingredients and mix.
Taste to see if it needs more seasoning.
Love & health,