Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 64

The one good thing about having little in the larder is that it prompts experimentation.

pancetta in the piece: 175g (you can use pancetta cubetti at a push)

a little olive oil

garlic: 2 small cloves

chopped tomatoes: two 400g cans

chickpeas or other large, firm pulses: a 400g can, drained

spaghetti: 250g

parsley: a small bunch

extra virgin olive oil

Chop the pancetta into small pieces, then fry for a minute or two in the olive oil over a moderate heat. Once the pancetta starts to turn golden, peel and crush the garlic and add to the pan, followed by the chopped tomatoes, 400ml water and the drained canned chickpeas or beans. Bring to the boil and season with salt and black pepper. Lower the heat so that the mixture simmers gently, thickening slowly, for about fifteen to twenty minutes.

Break the spaghetti into short lengths and boil in deep, generously salted water for eight or nine minutes, till tender, then drain. Roughly chop the parsley and stir into the soup together with the spaghetti. I add a trickle of really good olive oil to each bowl at the table.

Enough for 4