Tuesday, September 20

Busyness pasta

I like to have a  cup of coffee within arms reach. I’ve discovered it’s all too easy to start chaining the black stuff,  especially when you’re eternally deprived of the optimum amount of sleep. No doubt my caffeine habit is doubling the negative effects of said lack of sleep; decision making faltering, creativity stifled and judgment wobbly, but instead simply disguising it with a caffeine zip at regular intervals throughout the day.

Might I recommend a hugely interesting series on Radio 4, Oliver Burkeman on Busyness. Socking me with home truths blow after blow.  The kudos of ‘busyness’, the default response in polite conversation (‘how are you?’ ‘busy, busy’ has replaced ‘fine thanks’ or the more melancholy ‘not too bad’). The creep of Email and social media bustling out the quieter pasttimes of reading or even watching one tv programme without furtively glancing at a second screen every few minutes, (by the way I am fully aware of the irony when I tag this post on Facebook). So we are busy, our bandwidth is maxed, we are worthy with frenetic pace. And this brings me back to coffee.

I’ve embraced with Aeropress. Who’s got time for coffee to brew anymore? I am serving my Bodum it’s redundancy papers. It’s seems so noughties, so pre-financial crash, and right now in Austerity Britain where free time is as frowned upon as public spending let’s all do our bit and make our coffee the speedy kind.

So this food is quick. Pasta  (what else?), together with veg, greens and some protein. Not quite ‘eat the rainbow’ but more the British weather version.

Busyness Pasta
Serves 4ish
300g wholewheat pasta
6 chipolatas
1 large onion
1 head of broccoli
1 clove of garlic
1 red pepper
1 tin of chopped tomatoes
1 tsp crushed fennel seeds

1. Bring to the boil a large pan of boiling water
2. Whilst your water is warming prepare and start cooking your vegetables: slice the onion, chop the garlic,  cut the broccoli into smallish florets  (keep as much of the stalks as you like,  just slice finely), and cut the pepper into thin strips. Lastly chop the chipolatas into 2cm chunks.
3. In a saute pan or deep frying pan lightly brown the sausages and let the fat render. Hopefully there will be enough fat for you to fairly quickly add the onion and fennel seeds. If the pan feels a little dry add a dash of oil. Cook both on a low/ medium heat for 5 minutes.
4. At this point start cooking your pasta (wholewheat will take 12ish minutes) and as simultaneous as is possible add the pepper, broccoli and garlic  to the onion and sausage  and cook high to soften everything nicely.
5. With a couple of pasta minutes to go add the tinned tomatoes and bring to the boil for a couple of minutes. Once the pasta is cooked, drain,  and stir through the sauce.

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