I've just about caught up with sleep after the Christmas break - on Boxing Day we went through to Edinburgh to see the musical We Will Rock You - it was fantastic! We stayed over however you never get a great sleep when you are away from home do you? On Sunday we pottered about in Edinburgh. The weather wasn't great so we just went to Harvey Nicks (gorged on their garlic stuffed olives last night), Valvona and Crolla Vincaffe and the likes and then made our way home. So today, I'm ashamed to admit, has been spent in my PJ's just messing around making a couple of thank you cards and some Weight Watchers recipes for the freezer - ah yes the New Year diet will soon be upon us.
The little cards are using Pink Petticoat Pretty Potty's Wheelbarrow Collection which I've printed straight onto the cards and added a little stickles sparkle and some liquid pearls.
Last night I made a very simple but absolutely delicious pasta dish from Antonio Carluccio's Simple Cooking book which I got for Christmas. It served as a welcome break from Christmas type rich food and and only took minutes to make.
Spaghetti, Aglio, Olio e Peperoncino (Spaghetti with Garlic, Oil and Chilli)
Serves Two
Salt
180g spaghetti
Sauce
2 garlic cloves, peeled and finely chopped
1 small red chilli, finely chopped
6 tbsp olive oil
Put plenty of water in a saucepan, add salt, bring to the boil and throw in the pasta, then cook for about 5-6 minutes, until nearly done (check packet timings).
Now start the sauce by heating the olive oil gently in a deep frying pan. Add the garlic and chilli and fry for a few seconds, or until the garlic starts to change colour. Take care not to burn the garlic.
The pasta will be ready and al dente in those few minutes. Drain it well and put in the pan with the 'sauce', adding a little salt and perhaps 1-2 tbsp of the pasta cooking water. Stir a couple of times and serve.
Now crack open a bottle and enjoy!
