Wanting to highlight the egg free pasta that I made I went for a very simple vegetable pasta sauce. A lot of the flavour of this dish came from the pasta itself. It takes a very short time to prepare which is how I like my Sunday night suppers to be.
Dave and I plan our holidays well in advance. I am sure that our friends and family find this quite humorous. At present we are in Italy, enjoying the sights and sounds of the country. And probably eating many varieties of this vegetable pasta sauce. Next April we head off to France. First a barge trip from Migennes to Tannay then a week in Normandy. November 2019 we will be in the UK. We don’t have the first week sorted out yet. That depends on where we can find a resort with enough space for us, and the children. Like this year, our last weekend will be spent celebrating a Mitzvah and seeing family. My plan for 2020 is to do another barge trip in France. This one from Castelnaudary to Cassafières. After that, we can explore the coastline for a week.
Today’s inspiration ♥ Recipe For Vegetable Pasta Sauce ♥ can be found on Lavender and Lime Click To Tweet
I promised Mark that we would do a second barge trip in The Netherlands. We will start off in Sardinia, exploring the Southern part, and then meet Mark after his annual trip to Leeuwarden. Which takes us to 2021 and only one overseas trip. That will be to England for my Aunt’s 80th birthday. But, making plans so far in advance has its negatives. Like this year for example. We had planned on catching a train from Palermo to Siracusa. We booked our accommodation around that with 3 days in each city. A month before our trip I checked the train schedule. And a three-hour journey had suddenly morphed into close to seven hours. Part of the trip included an hour on a bus, and a two-hour layover in a train station! So we changed our plans and headed off to The Valley of the Temples. Hopefully it was all I expected it to be.
Click on the links for conversions and notes.
- 15mls olive oil
- 20 mini tomatoes, cut in half
- 1 garlic clove, finely chopped
- Salt and freshly ground black pepper to season
- 2 artichoke hearts, cut in half and sliced
- 10 olives, pitted and cut in half
- Heat the oil in a large frying pan
- Add the tomatoes and cook for a minute before adding the garlic
- Season and add the artichoke and olives
- Leave on a low heat while you cook your pasta
- Add the drained pasta to the pan, reserving the pasta water
- Toss with a little bit of the pasta water to coat the pasta with the sauce
- Adjust the seasoning and serve
Dave and I are overseas in Italy. We will be back at work on the 1st of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.