Weekend Away

We just had to get out of the city this weekend. It was just too hot in DC. So, we headed out on friday to the mountains of West Virginia. I booked a room in Berkeley Springs. It was a lovely suite actually so it had a kitchen and seperate bedroom. I try to book places now with a kitchen whenever I can. It means you have some control over what to eat, just incase the local area doesn't provide what you need. It meant that when we arrived on friday I cooked penne a l'Arrabiata (recipe below) with the rice pasta that I had taken with me. It also meant I could have my oatmeal in the morning instead of the muffins that they left (looked gorgeous but I resisted).

It was a nice weekend and I also managed to get an endo friendly meal in the restaurant we ate in on Saturday night. It was Grilled Salmon, a baked potato and succotash - (corn with lima beans I think). It was a relief as most of the other things on the menu had some form of Angel Hair pasta with them which is lovely if you like angel hair pasta.

So, here is our recipe for the Penne a l'Arrabiata. It has been a staple in our house for a long time. It evokes memories of our first house together in Cardiff, Wales. We used to go swimming on a Wednesday night, come home, cook Arrabiata and watch Ally McBeal. We still try to cook it on Wednesdays but it is just as tasty on any day.

Serves 2

Ingredients

Rice pasta - Tinkyada penne works best. - however much pasta you like really.
4-6 cloves of garlic (chopped)
2 tsp of chilli flakes
6 tbsp olive oil
1.5 cans of chopped tomatoes
large handful of fresh basil
black pepper

Method

Put a pan of water on the heat to boil for the pasta.

Heat the olive oil gently in a skillet. You don't want it too hot or the garlic will burn. Add the garlic and the chilli flakes and cook until the garlic is soft but not brown. Add the chopped tomatoes and simmer for about 15 minutes. The tomatoes will start to break down and take on a smoother more sauce like consistency.

Meanwhile cook the pasta. (Takes about the same time as the sauce)

Near the end of the cooking the sauce add two thirds of the basil, and cook some more until the basil is wilted.
Drain pasta and divide between 2 pasta bowls. Pour the sauce over the pasta. Sprinkle with remaining basil and freshly ground black pepper.