Monday, September 17, 2012

Cooking in Den Haag: Fusilli alla Martini

What I used:

250 g Fusilli
2 cloves Garlic, chopped finely
1 White Onion, chopped finely
1 can chopped Tomatoes
Creme Fraiche
Martini Bianco mix
Olive Oil

In a pan, heat some oil and cook the garlic till slightly browning.

Add the chopped onions, and cook gently till soft or it begins to caramelize.

Add the can-ful of tomatoes. Let it heat through and cook together. Simmer for about 15 minutes.

Turn off the heat, add the creme fraiche and stir it all together.

Meanwhile, cook the fusilli according to packet instructions or till al dente. Drain the pasta water, drop in some salt and butter and toss everything together.

Add about one wine-glass-ful of martini to the drained and buttered fusilli. Toss it together so that the pasta absorbs the flavour of the martini.

Pour the pasta in the sauce, or the other way around, whichever is easier. Garnish with grated mozzarella and chopped coriander.


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