Using the left overs of tomato roma, italian parsley in the fridge ,I whipped up Riccioli Aglio Olio in just an hour ...using the same aglio olio recipe but this time, I added black pepper sausage bits and dried mixed herbs and garnish with parmesan cheese. Wow..such a simple pasta dish and yet so tasty and flavorful.
Piggy Cuz came visiting this afternoon and brought gifts for us from her recent trip to UK and guess what, she gave me a bottle of dried mixed herbs all the way from UK. And knowing this Momsie, the mind starts to plan what to cook for dinner and her bottle of mixed herbs came to mind. The aroma of the mixed herbs - thyme, sage, parsley, marjoram and oregano in my pasta really make my senses go haywire.... it gives oomph to the Riccioli Aglio Olio I cooked!
I shake lotz of the mixed herbs onto the pasta :))
and with the added black pepper sausage bits,
this Riccioli Aglio Olio is a one perfect pasta dish ! :)))
does this look good to you LOL! mouthwatering...yes???
**Piggies and Piggy Cuz...you can just drool for the time being,
will cook for you all next round....I promise, I swear...oops no swearing ;p
A big thank you Piggy Cuz for that love gift you gave :)
I have already used it for the pasta ! LOL!
Riccioli Aglio Olio With Mixed Herbs
Riccioli - cooked till al dente
6 pips of garlic -chopped
1 pkt of fresh italian parsley - chopped coarsely
1 tbsp of black pepper - toasted and ground
generous amount of olive oil
2 tomato roma - diced it
2 black pepper sausages - grilled and cut into bits
sea salt to taste
Gently saute all the ingredients A in a non stick pan till fragrant. Add sea salt to taste and off the heat and toss the cooked riccioli with the saute ingredients and the black pepper sausage bits till well mixed. Dish up and shake the mixed herbs generously on the pasta and garnish with parmesan cheese. Served immediately.
Quote for the day
" I detest...anything over-cooked, over herbed, over sauced, over elaborate.
Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating ."
~ Sybille Bedford ~