We had the pleasure of hosting dinner on Saturday for some awesome people who’d played a significant role in my life as I matured professionally. It was all pretty relaxed, and we had a really nice evening with them. But since I’d been cooking and baking for a good part of Friday afternoon, and cooking and eating again on Saturday evening, I didn’t feel like fussing over dinner on Sunday.
So with some lumpfish caviar we had in the fridge, some fresh basil and chopped garlic, I put together an easy 15-minute pasta for Sunday dinner which still made us feel rather spoilt.
(Note: quantities are estimates only)
130g Capellini (Angel Hair Pasta)
5-6 tbs olive oil
2 tbs chopped garlic
6 fresh basil leaves, sliced/shredded
1 small jar (about 1.5-2 tbs) lumpfish caviar
Salt to taste
Boil pasta in big pot of water with 1 tsp salt until al dente, then drain.
In the meantime, heat up olive oil in a skillet, then saute chopped garlic till cooked.
Toss hot pasta in a large bowl with the cooked olive oil, garlic, caviar, and basil leaves.
If too dry when tossing, add a little of the water which the pasta had been cooked in.
Add salt to taste.