Indeed, full-flavoured. Anything what your fridge has to offer, the veggies, herbs, the fresher the better - Full-flavoured Spaghetti.
This spaghetti is incredibly delicious and fast, that’s what I am looking for on daily basis. No more talking, let’s do.
Total Time: 30 minutes
250g of good quality Turkey breasts, cleaned and drained
A splash of olive oil
Sea salt, black pepper, chili, satureja, wild garlic, garam masala
A splash of Worcestershire Sauce and Heinz Ketchup
2 medium shallot, peeled and sliced
2 cloves of garlic, crushed, peeled and finely chopped
½ cup of dry white wine
1 medium zucchini, cleaned, washed and diced
1 large carrot, peeled, washed and diced
2 handfuls of corn (if canned - rinsed)
2 medium paprika, washed, cleaned and finely chopped
1 teaspoon of smoked paprika, chili
2 handfuls of good mushrooms, cleaned and diced
1 cup of pressed tomatoes
Sea salt, ground black pepper
2 anchovies, finely chopped
A splash of double cream
Spaghetti, fresh chives and Parmesan Cheese to serve with
First, prepare the meat. Sprinkle with a splash of olive oil in a large frying pan on high heat.
Flavour up with salt, black pepper, chili, satureja, wild garlic and garam masala.
Pour in a splash of Worcestershire Sauce and Heinz. Toss for about 3-4 minutes until it gets nicely golden.
Next, lower the heat to medium and add shallot. Sauté for about 1 minute and add garlic just to smell it out. Baste with wine and reduce.
Stir in the zucchini, carrot, corn and paprika. Flavour up with some smoked paprika and some more chili. Taste and taste.
Then, throw the mushrooms in and season them with salt and pepper. Mix well and add the tomatoes and anchovies. Season with salt if needed.
Lower the heat and let it simmer for about 15 minutes.
Meanwhile cook the spaghetti in a large pot filled with salted hot boiling water until al dente.
Once the pasta is ready, add a splash of double cream into the sauce and give it a good stir.
Serve with fresh chives and Parmesan. Bon Appetite!
Makes 4 serves.