My daughter can’t get enough of spaghetti right now. Last month it was anything lasagne. Even if something wasn’t lasagne, and it was just layers of veg with egg, if I said it was lasagne, she would eat it. The month before that it was broccoli and cheese- actually that phase still hasn’t passed.
So this week I made spaghetti twice. Both were accompanied by very easy sauces. As you all know by now, I like to make quick and easy meals. I am not passionate about cooking. As a busy mum with coeliac disease who likes to eat healthy home cooked meals most of the time, I cook twice a day, every day because I have to. Just like many of you.
Anway, back to my spaghetti.
Today I used Peak’s free from spaghetti. I have to be honest. I was hesitant to try out a new brand because I have been sorely disappointed in the past. I have had episodes where the pasta remained hard, tasted of cardboard, or stuck together in clumps. Thankfully, Peak’s free from passed the test. On the packet cooking time was 7-9 minutes, but it took 10 minutes for it to become al dente. But there was no clumping, no sloppiness and no breaking. I served it with sauce and waited for my non coeliac family members’ verdicts. That is where the real test lies …
My daughter said “mmmm” and my husband declared “It’s quite good actually!”.
Recipe for the aubergine- salami sauce.
1/2 large aubergine or 1 small one
3 garlic cloves
1 medium onion
Gluten free salami of your choice
1 can tomato pieces
Fresh basil or 1 teaspoon dried basil.
Prepare the aubergine by washing and chopping into 1-2 cm cubes. Place in colander and sprinkle sea salt all over it. Leave colander in a bowl for 40 minutes. Then rinse aubergine pieces thoroughly and pat dry. This process removes any possible biter juices. I had also read somewhere once that aubergines that have been salted soak up less oil, leaving them soft and not soggy.
Heat a little oil in a deep medium frying pan. Fry finely chopped onion until translucent. Add garlic and fry for a minute. Add aubergine pieces. As they are cooking, stir regularly and prepare your salami. Cut into pieces as large or small as you like. I used a whole salami and chopped it myself because I prefer thicker cubes. Add the salami to the pan. Stir for a few minutes then add a can of tomato pieces and basil.
Simmer on low heat for 20 minutes. Mix with your pasta and enjoy.