asparagus, olive & chilli sauce
Hope you’re all going well. I am only popping in for a quick visit because things are a bit busy, to say the least. University starts up again in just over two weeks, so I’ve been trying to make sure everything is organised well before then. Still a lot to do in a short amount of time but that always seems to be the case! I’ve still been making time for fun. Recently, I took a road trip to Melbourne, tried a sheep herding class with my foster dog and went on a tour to the Sydney Observatory last night. The weather was great and the clouds were well behaved, so all worked out nicely. I’m excited about the idea of taking a few short courses there but we’ll have to see how I go with my uni workload! There’s just so much I want to do and never enough time.
I was craving tomato this evening, so I made this dish. So simple and quick. I’ve been trying to steer clear of pasta lately and use quinoa or rice in its place. I’m yet to try making noodles out of zucchini but that definitely looks like a good way to sneak some more vegetables in.
This serves 2.
1 bunch asparagus, sliced
1/2 bunch basil, chopped
1 red capsicum, chopped
1 tbs cinnamon
large handful of pitted olives, halved
2 tbs capers
1 small chilli, chopped very finely
1 x 400g can diced tomatoes
cooked pasta, brown rice or quinoa to serve
Put your tomatoes and cinnamon in a pan and bring to a boil. Reduce to a simmer, throwing in all of the ingredients but the basil. Cook for around 5 minutes, then remove from heat and stir basil in. Serve on top of hot rice or pasta!