Sardine tomato cream -capellini (Dinner 14 Sep)

 Still Mr. Husband is away for business trip. I had dinner at his desk to watch funny youtube videos accompanied with some of his head figures.

Ingredients (for one)

• 100g capellini
• 100g plum tomatoes (seeds were removed)
• 1 sardine
• 1/4 chopped onion
• 1 clove chopped garlic
• 4 pieces of asparagus 
• 100cc single cream
• 2 tablespoons of olive oil
• 1/4 teaspoon of salt
• Black pepper

 Directions

1. Boil water in a large deep pan and cook asparagus for 2 mins. Cool down asparagus and cut into 4-5cm length

2. Heat a large frying pan at medium temperature. 

Spread olive oil and fry onion and garlic for 2 mins

 3. Load tomatoes into the frying pan and gently boil them for 5-6 mins to thicken the sauce

 4. Add sardine into the sauce and boil for 3-4 mins

 5. Boil capellini for 1 min and 20 seconds then add them into the sauce to dress

6. Serve pasta topped with boiled asparagus and cream.

Fresh sourness of tomato and sharp flavour of sardine was deepen by cream. 

Asparagus was right garnish for this rich sauce.

Last night, I struggled to remove small bones from sardine. 

In the bed, I realised that I got sardine flavour on my fingers.

The dish was worth while for such effort and the remained smell.

Time to prepare: 25 mins (Including salad)
Total cost: 2.1 pounds (0.5 for sardine, 0.6 for pasta, 1 for veggies) 

Anchovy-tomato cappellini and deep-fried aubergine salad (Dinner 26 June)

This pasta sauce is wonderful. IT is tasty, economical, easy and quick to prepare and also healthy. The perfume of truffle oil makes it luxury.... it never missed the appreciation from the company who share this menu. 

Anchovy-tomao cappellini

Ingredients (two people): 200g capellini, 300g canned plum tomatos, 1 cube of garlic, 1/2 round onion, 4 slices of oiled anchovy, truffle oil, salt and black pepper

1. Boil 4L of water in a big deep pan
2. Chop onion and garlic as small as possible
3. Open the can of plum tomatoes and remove out seeds with a folk (this process can be skipped in the case of hurry)
4. Heat up a large frying pan over medium temperature and power 2 table spoonfuls of olive oil. Put onion and garlic and fry them until the onion gets translucent
5. Add the tomato and gently boil them for 20 mints and turn off the heat
6. Chop anchovy into small pieces and add into the sauce with some back pepper
7. (Cook pasta) add 1 tablespoonful salt into the large deep pan and start to cook the pasta for 1.2 mins or until to the al-dente condition
8. Take the pasta out from the pan and add into the sauce to dress
9. Top the pasta with 1 tablespoon of truffle oil to serve.

While shimmering the tomato sauce, I prepared the deep-fried aubergine salad. 

We usually get boxes of capellini (very thin spaghetti) of Barilla from a cute Italian deli in Soho Lina Stores. 

Total time for preparation: 30 mins
Total cost: 1.50 pounds (60p for pasta, 40p for canned plum tomato, 20p for oiled anchovy, 30p for other veggies)