 No soft heartiness in this recipe, avanti...
Ingredients:
Olive oil
Garlic
Meat, for instance salami or Chorizo
Canned peeled tomatoes
Black olives
Tagliatelle
Fresh Basil
Parmesan cheese
Preparation:
Slice your meat in thin strands.
Cut thin slices of garlic.
Cut olives in halves and quarters.
Crudely grind some of your Parmesan cheese and put in a bowl.
Open your tomato can.
Get a large bowl of water to the boil for your tagliatelle.
Tear up your basil leaves crudely.
Action:
Slowly fry your thin slices of garlic in olive oil on a small fire till they get glazed.
Now you put in the meat...
Mix, stir and fry.
Put in your peeled tomato.
Temporarily higher your flame.
Start cooking your tagliatelle and put in some salt.
Now watch out: Notify your eaters that dinner will be served shortly.
Set your kitchen timer to one or two minutes less than tagliatelle cooking time.
Open your bottle of red Italian wine and pour yourself the first glass.
Stir your mixture and sip your wine.
If you can arrange for help, get him or her to get plates and pre-heat them.
Four minutes before your timer ends put in the olive parts and part of the basil.
When timer ends somehow separate water and tagliatelle.
Meanwhile shout at your eaters to come because dinner is being served!
Mix tagliatelle in gradually and aim to get a good proportion of the two.
Flavour with some fresh pieces of basil leaf and a bit of Parmesan.
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