Cook with passion in a kitchen with atmosphere.......

...and then you are bound to have great results. It is said that the food can feel the love!

The stormy weather in Cape Town last night delivered a lot of atmosphere, as seen here with the steamy window and dramatic weather conditions outside. The perfect evening for my best stand by supper, pasta with Tuna, Pilchards and Tomato.
This meal was designed to be prepared with limited ingredients when at sea, and having to make use of canned ingredients.
Firstly one prepares pasta of your choice, be it spaghetti, shells or whatever. Just remember that the greater the surface area of the pasta, the more sauce you will require to cover it.

 
Step 2 is to saute one large onion, 3 large tomatoes, a tablespoon of garlic and ginger paste, salt, pepper, mixed herbs  and a splash of soy sauce.

Step 3 is to add a can of tomato and onion mix, a can of tuna in brine and a can of chilli pilchards. Stir well to mix and remember to rinse each can out with some water, swirl around to empty contents of the can and add to the pot. This extra fluid will be enough to create the sauce.

 

Next step is to add the secret ingredient that will lift the flavour, grated lemon rind! Be generous, as it works wonders.A splash of wine from your glass of  wine on the side will also add to the flavour .

Finally add the cooked and drained pasta. Stir through gently so as not to break the pasta.

Then it is time to plate up.....serve in warmed pasta bowls. Garnish with freshly sliced tomato and a sprig of fennel from your herb garden.

Serve with your favourite Sauvignon Blanc......my choice will be from ARUMDALE.
Cheers and enjoy. If you really use your imagination, you will be eating this meal out at sea.....on your way to Rio!