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Yesterday, I posted the aglio olio peperoncino which was far too hot! Take a look at the post just before this. Not happy as I don’t make too many culinary mistakes. So today, after work, I made it again – but to stave off gastronomic boredom, I had to vary this a little bit.

Similar to yesterday with more garlic (is that possible?) and less chilli padi. But to keep the meal interesting, I added fresh tomatoes and torn fresh basil.

Basically, throw in the chopped tomatoes after sauteeing the garlic and chilli padi, let the juices flow from the tomato and when it’s simmered for a little while, switch off the fire, add the pasta, some torn basil and toss.

Much better. I’m back on track.