This is one of those ‘throw bits and pieces together because you’re tired and lack imagination’ dishes that, once you taste it, makes you wish you had less imagination more often.
I bought some wild rocket to see if there was a difference compared to regular ‘unwild’ supermarket rocket, so that went in. Incidentally, I did find a difference in that eating a lot of it didn’t make me feel at all nauseous, like rocket usually tends to. That may just be me. Also in my fridge were a couple of very ripe tomatoes and half a jar of roasted peppers, and (this was meant to be), a little tub of leftover pesto I had made yesterday 🙂 see: https://welcomebackbelly.wordpress.com/2012/11/18/pesto-crusted-salmon-with-little-roasties/
The pesto already contains all of the intense punchy flavours you would need to go with this dish, so it requires absolute minimal preparation and is ready in 15 minutes. And it’s heaven.
- 200g spaghetti or linguine
- 1-2 ripe, juicy tomatoes
- 2-3 tbsp parsley and walnut pesto (see link above, or other)
- large handful of wild rocket
- 2 large or several small pieces of roasted pepper from a jar
- sea salt and extra-virgin olive oil, to serve
- Bring a large pan of salted water to the boil and add the spaghetti. Cook for 10-15 minutes, until al dente.
- Meanwhile, roughly chop the tomatoes; make a cup of tea; pace the floor impatiently; read a chapter of your book. There is no more work required.
- When the spaghetti is done, reserve a splash of the cooking water then drain. Return to the pan with the splash and add the tomatoes, pesto, rocket and roasted pepper. Give it all a thorough mix and transfer to a plate. Sprinkle over a little sea salt and a drizzle of olive oil for the smoothest, most harmonious, spaghetti-smackingly dinner ever known 😛 you may also want to add a bit more rocket on top for a crunchy contrast.