gourmet pasta, page-7

I'm a simple man

Lately I've just been thinly sliced garlic, thinly sliced red chilli, fresh thyme lightly fried in steel pan add a tables spoon or 2 of boiling water out of the pasta to give it a bit of liquid drain the past al dente and toss it through the pan - add some fresh parsley or basil.

I like similar sunny days / warm weather but with pippies's thrown through and a big splash of white wine.

and of course crusty bread