I was so jealous that my wife has her own favourite dish named after her ('Linguine Mrs Ribeye', no less), that I made up a dish and named it after myself.
Ta-da! SPAGHETTI MR RIBEYE!!!
If I'm honest, I'm slightly perturbed that my wife didn't make the dish for me and name it in my honour, but, well... she can't cook. At all. So I'll take one on the chin - and my tastebuds will thank me later.
Today's dish involves feta cheese and chillies - one of my favourite cheeses and my all-time favourite vegetable (or 'fruit' if you're pedantic). Actually, chillies may just be my favourite food of all time. I sometimes eat them whole on their own for an after-work snack with a glass of wine, cut-up raw on houmous, salads and burgers, or pickled on almost every other dish. But put chillies with feta cheese, and you have an atomic-super-duper-frenzy of a taste explosion. I'm getting a bit warm just thinking about it...
Smooth rich young cheese with fiery chilli. Mmm. Actually hold on... What if I were to roast some of the chillies to bring out their sweetness, and then have some raw ones on top to freshen the dish up? What an idea!
Regular Potless readers will notice that I have married together feta with roasted chillies in a dish before - in my Feta and Roasted Jalapeno Burger - but these days I am more of a veggie pasta than a burger guy (actually that's a lie; if I wasn't such a 'potential fatso', I would eat a burger a day).
And so it was born. The best pasta dish this side of Napoli, and the hottest dish this side of the sun. In a word...
'Fantabuloustasticerrificilliantissimo'. As they definitely say in Italy. Well, most days probably.
As ever, with my careful eye on the purse strings, this dish comes in at a very reasonable £2 per serving. Another reason why this is probably my signature recipe.
3 whole large red chillies
3-4 tablespoons of extra virgin olive oil
3 cloves of garlic
1 x 400g tin of whole Italian tomatoes in their own juice
1 teaspoon of dried oregano, plus extra for dusting
Pinches of salt and pepper
Cooked spaghetti (250g uncooked weight), to serve
100g feta cheese, crumbled
2 red chillies, sliced, to garnish
To a blisteringly hot pan, add the chillies and oil and fry until the skins are slightly charred and roasted, then set aside until needed. To the oily pan, add the garlic and gently fry until it has the merest tinge of golden colour. Add the tomatoes, oregano, seasoning and about a quarter of the tomato tin filled up with water, and cook rapidly until the sauce is thick and unctuous (20 minutes approx). Add the spaghetti to the sauce (not the other way around) and mix to coat thoroughly. Top with the feta cheese, then the roasted and then the raw chillies. Lightly dust the dish with the extra oregano. Serve immediately.