Simple Tomato & White Wine Pasta Sauce

Simple Tomato & White Wine Pasta Sauce

Having a good pasta sauce recipe under your belt will serve you well in life. Pasta is the ultimate comfort food, and I think I could eat it every day without ever getting bored. This sauce recipe is super simple, stripped back to the very basics, but it’s full of those delicious, Italian flavours that we all know and love. You can knock the whole dish up in 20 minutes, so it’s perfect for a midweek dinner when you’re feeling lazy, but equally you can jazz it up for something a little bit more special. Throw some cooked chorizo or prawns in there (or maybe both), garnish with some garlic bread and pour out the rest of the wine into two glasses and you’ve got yourself a meal fit for a king. The key to the whole thing is fresh herbs – they really are worth it in the flavour stakes. I’ve been trying to grow my own rather unsuccessfully, but it is my aim to always have fresh herbs on hand. Because I’m worth it, obviously (and so are you). 

Simple Tomato & White Wine Pasta Sauce

Simple Tomato & White Wine Pasta Sauce

Simple Tomato & White Wine Pasta Sauce
Serves 2
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Ingredients
  1. olive oil
  2. 1 onion, finely chopped
  3. 2 cloves of garlic, finely chopped
  4. 1 tsp. chilli flakes
  5. 150ml white wine
  6. 400g chopped tomatoes
  7. 1/2 tsp. dried oregano
  8. 1/2 tsp. dried thyme
  9. 1 tsp. sugar
  10. salt & pepper
  11. small bunch of fresh basil
  12. small bunch of fresh parsley
  13. 150g spaghetti
  14. parmesan, to serve
Instructions
  1. Heat the oil in a saucepan over a medium heat. Add the chopped onions and cook slowly for 5 minutes until softened, stirring regularly. Try not to let them go brown - if they're catching, turn the heat down a little.
  2. Add the garlic and the chilli flakes and fry for another few minutes, continuing to stir.
  3. Pour in the wine and allow to bubble for a minute or so, before adding the chopped tomatoes. Add the oregano, thyme, sugar and salt & pepper and stir through.
  4. Allow to simmer over a low heat whilst you cook the spaghetti according to packet instructions (don't forget to salt the boiling water before adding the pasta!).
  5. A minute or so before serving, roughly chop the basil and parsley, discarding the stalks, and stir through the sauce.
  6. Drain the pasta and mix into the sauce. Serve with freshly grated parmesan.
Amy Elizabeth http://amyliz.co.uk/
Simple Tomato & White Wine Pasta Sauce

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Honey Mustard Chicken

Honey Mustard Chicken Recipe

It’s so easy to get into a rut, dinner-wise. We’re all busy, and it’s easy to repeat the same tried-and-tested dishes until you realise that you’ve been eating the same three on rotation for a month. It happens to everyone – even food bloggers – and I think it’s particularly prevalent at the end of the season. When winter first comes around, we get excited for soups and stews – those big, hearty meals that we’ve missed as we snacked on the salads of summer. But slowly life gets in the way and those dishes we were once so excited for become routine and, dare I say it, a little bit boring. 

This dish, inspired by Chloe and Jack, was my attempt to break the cycle of boring dinners. It’s quick to knock up after work, and can be served with the side dish of your choice – we usually have roast potatoes because we full-on addicts, but fresh bread, rice or mashed potato would work. You could even ditch the carbs and just add a side dish of broccoli, if you’re feeling masochistic. I’ve made it at least once a fortnight since first stumbling across the recipe, tweaking it every now and then until it’s reached it’s current form, and it goes down perfectly every time. I think my favourite thing about this recipe, is getting to use my Dad’s homemade Kentish beer mustard, which is totally delicious and gives a gorgeous flavour to the sauce. Unless you happen to be perusing markets in Tunbridge Wells on the regular, you’ll probably have to find your own favourite mustard – but really any wholegrain mustard will do. 

  Honey Mustard Chicken Recipe

Honey Mustard Chicken
Serves 3
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Ingredients
  1. 1 tbsp. vegetable oil
  2. 3-4 chicken fillets
  3. 1 small brown onion, finely chopped
  4. 2 carrots, cut into batons
  5. 500ml chicken stock
  6. 3 tbsp. wholegrain mustard
  7. salt & pepper
  8. 1 tbsp. Worcestershire sauce
  9. 1 tbsp. runny honey
  10. 50g spinach
  11. 200ml double cream
  12. Small handful of fresh parsley (optional)
Instructions
  1. In a large casserole dish, heat the oil at a medium temperature. Add the chicken fillets and fry gently on each side for a couple of minutes until slightly browned.
  2. Add the onion and carrot and fry for a few minutes more until the onion has softened.
  3. Pour in the chicken stock and stir in the mustard, Worcestershire sauce and honey. Season to taste.
  4. Cover with a lid and simmer over a medium heat for 20 minutes.
  5. Remove the lid and add the spinach and stir in the cream. Simmer for 5 minutes more until the spinach has wilted and the sauce has thickened.
  6. Taste the sauce and add any extra mustard or seasoning if required. Remove from the heat and garnish with parsley, if using.
Amy Elizabeth http://amyliz.co.uk/

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