Lately I have been more around check-in desks than my own kitchen. Which makes me miss my kitchen. So much! But as my life doesn’t evolve around food (by this I mean my working life, as my life probably does evolve around food), I had to face 2 weeks in 3 capitals (4 if you count the occasional stop in Brussels) and countless restaurant dinners. All very jet setting. All very diet ruining. I don’t even mean the diet ‘diet’, although eating in restaurants all the time (breakfast/ lunch/ dinner) simply is too much. All very tiring. And I almost missed this! Although next time, I promise I’ll give a sign in advance to arrange at least one foodie meeting.
Back in Brussels it’s grim, cold and so not Rome! On top of this, as much as I love the food here, it simply is not Italy on a plate, is it now? Which is why packed with Italian goodies I decided to recreate a bit of Rome. (On a side note, am I the only one carrying back food from far away (business) trips? I always feel very guilty when I check in, because I tend to be just a little bit over the 20kg limit and pray they won’t ask me to unpack and rearrange my luggage. Hmm, let me see, 4 bottles of wine, 1 bottle of olive oil, 1 massive parmiggiano, etc etc etc)
Home. There is a certain grain of truth in the there’s no place like home. Trust me. Which is why quickly, before I take off again, I decided we’ll eat comfort food. The kind of comfort food you’ll eat on the couch, in front of the TV, with a glass of wine you know you’ll really like (because all of the above can never be done during a business dinner so yes, I will actually completely give myself in to total home comfort!) What
screams says better comfort food than pasta? Probably a very hearty dish, but I won’t go into that.
Welcome Home Pasta (serves 2 – own creation)
There is no rocket science behind this dish. Which does not explain the fact we don’t cook it more often. Take your favorite pasta (we used very small round pasta) and boil to instructions al dente. Drain the pasta, then add some rucola to the hot and wet pasta – this will wilt the rucola a little bit. Shave some Parmesan on top of the pasta, then drizzle with olive oil (or truffle oil, but only a few drops). Serve with a nice glass of any wine you fancy.
In my book, this is comfort food at its best.
This post also qualifies for Presto Pasta Night at Once Upon a Feast.