According to the pencilled price on the inside front cover, I bought this secondhand for $4. At first I thought it was based on recipes from Gourmet magazine, but it’s completely independent. It was originally published as part of a larger compendium called The ultimate vegetarian cookbook.
Author Roz Denny has written or contributed to almost 30 cookery books, with many focusing on vegetarian dishes.
Page 32 has two recipes and I made the first (actually I made both and will post the second another time).
Spaghetti with feta
115 g/4 oz spaghetti
1 garlic clove
30 ml/2 tbsp extra virgin olive oil
8 cherry tomatoes, halved
a little fresh ground nutmeg
salt and ground black pepper
75 g/3 oz feta cheese, crumbled
15 ml/1 tbsp chopped fresh basil
a few black olives (optional), to serve
Boil the spaghetti in plenty of lightly salted water according to the instructions on the pack, then drain.
In the same pan gently heat the garlic clove in the oil for a minute or two then add the cherry tomatoes.
Increase the heat to fry the tomatoes lightly for a minute, then remove the garlic and discard.
Toss in the spaghetti, season with the nutmeg and seasoning to taste then stir in the crumbled feta and basil.
Check the seasoning, remembering that feta can be quite salty, and serve hot topped with olives if liked. Serves 2–3.
How it played out
When a recipe is so easy, I have no choice but to follow the ingredients (using linguini instead of spaghetti) and the instructions. We love olives, so I used quite a few Kalamata olives.
A perfect recipe that uses ingredients we love. Super quick and easy to make, so ideal for busy weeknights. Also easy to omit or substitute ingredients that you or the people in your house might not like.
Pasta was an important ingredient during our almost year-long travels in Africa. Have a look at our massive shopping expedition in Ceuta, a Spanish autonomous city on the north coast of Africa.