Pasta night

Thursday nights are pasta nights in my house.

The reason is simple. Ian (that is, the InfoxicatedMan) doesn't like pasta (inorite? who doesn't like pasta?), and Thursday nights is Band Night.

This recipe is my standby, budget pasta recipe. I've added salami to it before, and fresh cherry tomatoes, and bocconcini, but as a general rule, this is it.

• Pasta of choice (I've been using rollini lately, but I imagine penne or spirali would work well, too)
• minced garlic to taste
• chili to taste
• sundried tomatoes
• olives (pitted are best, and I normally use kalamata)
• a tablespoon of tomato paste

1. Cook the pasta as per the instructions on the packet. Make sure it's al dente.
2. Heat a heavy based pan on the cook top.
3. Add in some of the oil from the tomatoes or olives (its generally olive oil anyways).
4. Gently fry the garlic and chili.
5. Add in chopped sundried tomatoes and the tomato paste.
6. Stir through the olives.
7. Allow all to heat through.
8. Add drained pasta.

If you are adding salami, fry it off in chunks with the garlic and olive oil.

Prosciutto and pancetta should be fried (or baked) until crispy, and crumbled through at the last minute.

Any mozarella or bocconcini should be stirred through at the same time as the pasta.