Yotam Ottolenghi's chermoula aubergine with bulgar and yoghurt

I have been a huge fan of Ottolenghi for years and I have two books from them.
I even wen to one of their place with two other bloggers, Nisha and Vinetha and we had their delicious pastries, we would have had our lunch there but w ehad planned to go for biriyani .

And now a days I am trying to make new dishes as when ever I say I don't know what to cook , Hans will remark, Finla the place is over flowing with the cook books and magazines I buy :-)
So I took out the Jerusalem Book and looked through it and decided on this recipe.

And I must say I am so happy I made this as it was so good that I did a Jerusalem book party last weekend inviting a uncle and aunt and gave this as a starter. And they loved the dishes I made from the book.

Tip: When I made them I covered with a foil loosely by half time . As I didn't want the spices to get burned on top.

2 garlic cloves, peeled and crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
1 tsp sweet paprika
2 tbsp finely chopped preserved lemon skin
140ml olive oil, plus extra to finish
Salt
2 medium aubergines
150g fine bulgar
50g sultanas
10g fresh coriander, chopped, plus extra to finish
10g fresh mint, chopped
50g green olives, halved
30g flaked almonds, toasted
3 spring onions, chopped
1½ tbsp lemon juice
120g Greek yoghurt

Preheat the oven to 180C/350F/gas mark 4. To make the chermoula, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and half a teaspoon of salt.
Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet.

Roast for 40 minutes, or until the aubergines are very soft.
Meanwhile, place the bulgar in a large bowl and cover with 140ml boiling water. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.

Serve the aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a dribble of olive oil

Sun Dried Tomato Pesto

I will be the last one to say you should not buy pesto bottles from shops, as I do that myself sometimes. I must admit I always have a bottle or two in my kitchen shelf as it is always handy when you want to make pasta or some other dishes and you need some pesto.

But I do admit it is much more delicious if you make them at home as you know the quality of the things going into the pesto.

The recipe I took for making is from Giada De Laurentis I just adjusted it a bit to my taste.
So if you want the exact recipe just click the link above.

Sun Dried Tomato Pesto:

160 gm jar sun dried tomatoes packed in olive oil ( I used my home made one)
3 big garlic cloves
Salt and black pepper to taste
1 cup packed fresh basil leaves
1/2 cup parmesan.

I added every thing to my food processor and mixed for few minuted till everything was creamy.
I keep in a bottle the pesto if I don't use it the day itself.

Stir - Fried Noodles with Vegetables

Some three weeks I had to be in Brussels. I had a appointment in a office by 12 in the noon, and as I was anyway in Brussels I had planned to go to the shopping street and do some shopping and have my lunch in one of the chinese place there and whole morning I have been saying Yes I am going to order Noodles there .

But things didn't go that well in the office I had to be and I was totally in a bad mood that I even didn't go for lunch, i just grabbed a sandwich in one of the shops in the station and took the train back home.
So next day for lunch when my mood was better I thought as I missed out on my Noodle lunch which I had planned, I will make it up by making my own Noodle dish.
Not that I need any reason for that as I do love noodles a lot.

 

Ingredients :

225 gm Noodles you can use any kind of noodles
3 tbsp of oil
1 tbsp ginger finely chopped
3 garlic clove finely chopped
2 onions finely sliced ( if you have spring onions do use that, I didn't have)
2 celery stalks sliced
100 gm mangetout / snow peas
2 carrots thinly sliced
100 gm beansprouts
2 chilli finely chopped ( optional)
2 eggs beaten with a little salt
3 tbsp of soy sauce
2 tbsp tomato ketchup

3 tbsp of roasted cashew nuts

Salt and pepper for taste

2 to 3 tbsp of coriander leaves

I lime cut in quarters

Method:

Boil the noodled according to the packet instruction.

Heat the oil in a wok and add the garlic and ginger and fry for one minute.
Add the celery, carrot , chillies and snow peas and fry for few minutes till the vegetables are tender but still have their crunch.
Now add the beansprouts, drained noodles, soy sauce, ketchup and stiry fry for few minutes.
Add the beaten egg and fry for 2 minutes till everything is mixed well.
Add the coriander leaves and the roasted cashew and serve with a quarter of lime.
Squeeze the lime over the noodles and enjoy your these easy to make noodles.

Soba Noodles With Mushrooms

 

These days I am trying to do  bit more vegetarian dishes as according to Hans I make too much chicken dishes and he thinks I should make more vegetarian dishes, not that I don't like making veggie dishes just that finidng something all of us love is another matter.

For example if I had made this dish when Shyama is home she would not like it as she is not a huge fan of mushroom there was a time when she didn't eat even a small piece of mushroom but that has changed she eats few but a dish with only mushroom well that is a big No for her.

And hans is opposite he loves mushroom in any form and I am nuteral,

You all know how much I love wagamama noodle dishes. And the idea of this dish came when I saw another wagamama dish in the book.
Theough it is not same, I just made the dish according to what we like at home and I must say both Hans and I loved it.
And the dish is so light , they you will be like did you had you lunch :-)



 

 

 Recipe: Serves 2

200 gm soba noodles

3 tbsp vegetable oil

1 red chillie finley sliced

2 tbsp of grated ginger

250 gm of variety of mushroom slices ( You must use a variety that really gives the dish a wonderful taste)

1/2 tsp salt ( just take care as there is salt in the soup and in soysauce)

600 ml chicken broth ( I used my spicy chines broth , except I didn't add so much chillies whne i made the broth for this dish  - Recipe here )

4 spring onion sliced

2 sprigs of corriander

Cook the Noodles according to the instruction in the packet, drain , refresh under cool water and divide between 2 bowls.

Heat a wok over a medium heat intill completly hot and almost smoking and add the vegetable oil.

Add the sliced red chilli and grated ginger and stir fry for 20 seconds, then add all the mushrooms.

Season with salt and stir fry for 2 - 3 minutes.

Divide the mushrooms over the noodles in the 2 bowls, then laddle the soup . Scatter with spring onions and corriander leaves and enjoy the delicious soup.
 

Pumpkin Soup with Red Curry paste and Coconut Milk

 

I know Ishould be posting something very christmasy as it is December.
Truth to told , this is the first year I have not made any cookies or anything festive as I hardly have time and when I do have free time last thing I want to do is bake even though I love baking.

And I thought this soup is a good idea as if you are like me, when we have having christmas eve party at home and we do serve soup, so if you are in a mood to serve a creamy soup for your guest then I think this is a delicious soup for the occasion.

Ofcourse make sure your guest like a little bit of spicyness they get from the red curry paste.
I served this soup for dinner with the delicious buns

Ingridients.

1300 ml vegetable broth
1600 gm pumpkin skin removed and chopped
2 onions chopped
350 gm leeks chopped
2 cloves of garlic chopped
12 gm ginger peeled and chopped
1 stick lemongrass (crush them and cut in two pieces it will be easy to take them out when the soup is cooked)
1 1/2 tbsp toamto puree
2 tbsp thai red curry paste
400 ml coconut milk ( I used tin)
2 tbsp oil
1 red chillie sliced , this is optional it is to decorate before you serve the soup.

Heat in big pot oil and add the onions and leeks and sautee for few minutes.
Add the ginger, garlic fry for few minutes.
Add the red curry paste and totamto pure cook for futher few minutes.
Now add the pumpkin pieces saute for 2 minutes.
Add the vegetable broth, lemongrass.
Let the soup come to boil and lower to medium heat and simmer for 20 to 30 minutes ot till the vegetables are cooked.
Fish out the lemongrass pieces and using a hand held blender mix the soup to a smooth texture.
Add the coconut milk and serve.

 

Galette with Mixed Mushrooms and Gorgonzola Cheese

 

After having so much fun and delicious food in Paris I have been in a french food addiction.

I made few french dishes and twice made savourty panckes to the delight of Hans as he love more savoury food than sweets.

And I have so many plans for making other french food .

In paris you would see in the street shops they selling savoury and sweet pancakes. And the aroma while you walk past these stalls is so tempting, that when we were there Nisha and Ananda ate but sadly I didn't as I had a late lunch and I was not hungy and I wanted to enjoy my dinner in the evening.

 But then I remember saying o both o them when I go back home I am going to try and make them at home.

I have made savoury pancakes before here at home but now after the trip is is getting a craze.
Please read the tip.
 

This is how the final dish looks like. In the other pics I added few pieces of cheese which is optional.

For the pancake: ( 6 to 8 medium size pancake) I got 7 , so it depends on you frying pan.

125 gm flour

a pinch of salt

1 large egg

300 ml milk

1 tbsp of oil ( or you can use melted 1 tbsp of butter)

a little butter for you pan for rubbing before you make your first pancake.

In a blender or food porccessor, blend the eggs, milk,  flour salt and oil  , mix for a minute or untill smooth.

Stir down and repeat if necessary or you can also mix this with hand.
Cover and leave it to rest in your counter for half hour.

Heat a non stick pan with the little butter ( I use butter just for the first pancake and for the rest not as I use non stick pan) 

Lift the pan from the hear and pour few tbsp for a smaal crepe or more for a bigger crepe, tilting and roating the pan to coat the surface.

Cook untill almost dry and lightly browned edges, about 1 minute.

loosen the edge with a metal spatuala and flip the crepe over using the spatuala for 15 seconds or untill lightly browned.

Turn the crepe out onto a clean plate and continue withthe rest of the batter.

For the filling.
50 gm of butter
600 gm Mixed mushrooms (cleaned, I clean with kitchen paper)
1/4 cup parsley
200 gm Gorgonzola cheese  cubed( You can use any other blue cheese you like)
Pepper and salt to taste
In a big frying pan, add the butter and fry the mushrooms till they are soft add pepper and salt and chopped parsley and then add the cheese making sure the cheese is melted and coated through the mushrooms.

Lay a pan cake one the plate spoon on a side 2 to 3 tbsp of mushroom mix, fold the other side over and spoon 2 tbsp of mushroom and fold again till youhave the shape you see in the pic.
Serve warm and enjoy.

Tips:
I made the panckes earlier and kept in a plate . I kept a small piece of baking paper inbetween each of the pancakes.
And when  it was time to eat just made the filling, heated the panckes in the MW for few 3 minutes utill all if them were warm and then filled it up and served.
If you are giving two pancake per person ( which i did) i filled the pancakes and then when the first one was finished eating by my family I just reaheted the other pancake in the MW 2 minutes and served so like this you have hot filled pancakes to enjoy.

 

Zucchini Soup With Green Curry and Coconutmilk

I love watching cooking programmes in TV.
And mostly when I am ironing clothes ( a chore I hate to do) to make the chore a bit lighter I will be watching cooking shows aand it is always in English. Mostly it will be a cooking programme from BBC or some other food channel.
But here we have a young chef called Jeroen Meus and a programme called Dagelijkse kost and his way of cooking I just love, mostly his recipes are easy to foolow and simple that it is hard not to give it a try.
And I have tried few of his recipes and love them. I changed a bit of the recipe according to my taste.

Ingridients:
1 1/2  liters Vegetable stock
4 Zucchini chopped ( keep few slices for decoration if you want)
2 large onions chopped
1 clove of garlic chopped
400 ml unsweetened coconut milk
1 to 2 tablespoon fresh green curry paste
3 heap table spoon corriander leaves
2 tbsp olive oil
Pepper tp taste
1 tsp fish sauce (optional)

In a large pan add the olive oil and sautee the inions for few minutes. Add the chopped Zucchini fry them for few minutes, add the garlic, curry paste and corriander leaves and fry for few more minutes.
Add the vegetable stock , whent he soup comes to boil , reduces the heat and simmer for 30 minutes.
Mix the soup with a hand blender ( or a mixer) add the cocount milk and then the fish sauce and serve warm with a sprinkling of corriander leaves.

Falafel -Ta'miya

 

First time I had Falafel or Ta'miya was 6 years ago when we visited Egypt. And I have to admit I fell in love with them when I took the first bite.

We were there for a bit more that 3 weeks and I think we must have had them so many times.
In restraunts, from the street vendour ( i think the best ones were from them) we did a 4 day trip in a Faluka from Aswan to Edfu which was so enjoyable, much better than the Cruise ships trip according to us. We had stop overs in villages, had food there sometimes we got fruits from the villagers and we shared the cookies and chocolates we had with their kids.

And during the lunch / Dinner time the guy who cooked for us in the faluka made these and I think the taste still lingers with us. Could be also the outdoors and beeing on the nile made one super hungry :-)

So while I was in Egypt I did buy a cookbook about food from there, I must say it was difficult to find a book in English aobut their cooking.
This book is written in Arabic, but it is translated to English so I was delighted to get hold of the translated version in one of the book shops there.
It is written by Samia Andennour and the book is called Egyptain Cooking and Other Missdle Eastern recipes.
And I have to say these falafels were as good as the ones I ate them there. They were greenish in color insdie, which you get from the green herbs you add into the mix.



Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans or both.
Falafel is a traditional Arab food usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way.
The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces.
Falafel balls may also be eaten alone as a snack or served as part of a meze.
Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The fritters are now found around the world as a replacement for meat and as a form of street food. Thankyou Wiki for the info.



 

 

 



 

Ta'miya - Falafel
500 gm skinned fava beans.
1/4 cup dill leaves
1/4 cup fresh coriander leaves
1/4 cupflat leaf parsley
2 onions
10 garlic ( I used 6 as my garlics were really big)
1 tsp cummin seeds
1 tsp cummin powder
1 1/2 tsp of Sodium bi carbonate
1 to 2 tsp of cayenne pepper
Salt to taste
Cooking oil for shallow frying.

These are the extra things you need if you want to serve them mike i did .
Iceberd Salade
Home Made Hummus
Garlic Sauce
Chilli Sauce
Few slices of tomatoes


Soak the beans over night.
Drain and mince with dill, corriander, parsley,onions , garlic and cummin seeds.
You should not mince to a fine paste, the mix should have a fine crunch.
Add the mix into a bowl and then add the cumming powder, cayenne, soda bi carbonate and salt and give it a good mix . Leave the mix in the fridge for 1 hour.

Heat a pan with oil ( you don't have to deep fry you have to shallow fry)
With a wet spoon or wet fingers, scoop a small and shape into a disc  and shallow fry each side for few minutes.
Oil should not be too hot otherwise you will have a burnt outside and uncooked inside .
Drain them into a kitchen paper.
This is how i served them. Heated the pita bread according to the pack and opened up them ( so you have a pocket)  sppread a bit of hummus,added a bit of iceberg salade, garlic sauce, chillie sauce, pieces of tomato and few falafel and then enjoy eating them.

I used a gadget to make the falafel, thanks to Apolina, she and I went to a shopping street and it was like beeing transported to a another world, one woudn't think one was in Brussels as the shops were like the shops we fing in Egypt, Moroco etc.... and while we were in a shop she told me Finle buy this gadget it will be very handy when you make falafel and I am so glad I bought them as it is so easy if you have this gadget.

 

Kerala-Style Peas Masala Recipe

One of the early blogs I know is from Nags, actually I think I knew her sister's  Blog first and then came to know her or is it other way around, I don't remember anymore.

When I found her blog years ago she was a very young woman in her early twenties and I remember her early posts when she was living in Hyderabad and cooking for herself  and then posting what she has cooked etc.... from that young woman she has become this wonderful cook, and I just love her recipes as they are so easy to make and I know what ever I try from her place it is always good.

I have so many recipes which I have bookmarked and I have made few from her place like this Chick Pea Kozahmbu, which is a super hit in my place and I have made it so many times I hav elost count, then there is this Vengaya Kara Kuzhambu which we love too and when ever I do a thali party this dish is always there.

 



From the time I saw this peas curry I have been wanting to make but then as you know one wants to make so many dishes that there is hardly time to make every thing one want.

Nags curry looks more yellow than mine, but I think it would be to do something with my roasting the spices she added 1 tbsp of oil ,which i didn't I dry roasted them only after making the dish I was like hmmmm wasn't the pic in her place was lighter then I thought maybr i did something wrong and read the recipe and then found out about the oil, but don't know if tha tmakes a difference in taste.

As we all loved it. I even took two portions for Shyama when I went to visit her so that she just have to make rice or buy roties.

It is exams in college so she has not been home for a month, so Hans and I visited her twice taking some food and other things she need.

I did take step by step pics, but not adding them as nags as beautiful step by step pictures and explaining the recipe so if you want to make this delicious dish, you can hopp over to her place.

 



Sweet Chilli Dipping Sauce

I love swwet and sour dipping sauce and there is always a bottle which is bought from the Asian store in my home, but then mostly they are too sweet than hot to my taste.

So I was delighted when I saw int he Wagamama Ways with noodles book.

I do have to say this dipping sauce is really hot and i mean spicy hot, it could be also of the kind of chillies I used, but I am not complaining, I like it hot ;-)

So I guess the hotness will depend on the chillies you use.

 



In the book the picture is more like a syrup, but my end result is thicker, could be also I used my hand blender, I blend it twice, once after 2 minutes and then after the full cooking was done, but next time I will use my blender or my mixer which i used for making Indiancoconut chutney's etc...so that it will be more smoother.

I made the sauce for half of the ingrrdients as I only had so much chillies here at home.



250 gm red chillies trimmed ( I used those small red thai chillies)

3 garlic cloves peeled and roughly chopped

100 gm light brown sugar

2 tsp whit wine vinegar

Compbine everything in a small pan with 100 ml water, brung to the boil and simmer over a moderate heat until soft, about 5 munites.

Blitz in a blender and season with a scant teaspoon of salt.

Return to the pan and siller for futher 10 minutes, taking care not to let it catch on the bottom.

Allow to cool and refrigerate.





Vengaya Kara Kuzhambu

 

When ever i go to Nags place Edible Garden , I am always impressed, she is a young woman with talent for cooking and baking, plus point is most of her recipes are so easy to make.
I have made couple of dishes from her place which is always so easy and yummy and I still have loads of bookmarked recipes which I have to do from her place too.

There are sometimes when I see a picture of a food, I really want to grab and eat it.
That is what I thought when I saw the picture of th eplate of food Nags added in her Flickr account, it was a picuture of a plate of rice and a curry poured over to the rice.
I think this was in May.Don't remember the exact month anyway when hubby went to Austria for a week for his work I decided I will make this for lunch, plus point was ,as I was alone I could have it for two days:-)
I really Loved it and it was so easy to make.
So when Apolina and family came to visit us in August , I made this as part of lunch and hubby loved it so much that when I was plaaning the Onam Dinner he asked me why don't you make that onion curry.



And I am sure this will be showing up in my dinner/Lunch more.

If you like to make this delicious kara kozhambu, hopp over to Nags delicious blog for the recipe



 

Microwave Chips / Crisps

Maybe I should not call the Chips / Crisps MW Chips as while we were eating this Hans was saying so this is the Miracle Chips :-)

In our place we have this bad habbit, we buy Chips from the shops .

It is like yeah it is weekend so if we have a drink what are we going to munch on and I am like Ok will buy a pack of chips.

There are so many brands and flavour of chips available that if one stand in front of the section one would be still saying which flavour of which brand to buy.

I admit I do like to eat crisps, but after having a them I am like why did I eat this which is not healthy but can't stop eating them if one start to eat them.

So few days back I was in Pintrest one of my latest craze and while I was there I saw this easy to make MW Chips, I was so excited about it, I literally got up and went to the kitchen and made them.

And I am happy I made them as for sure I am going to make these more often and buy lesser chips from the supermarkets.

Before you start making them please read the tips.

I do agree it takes a bit of time as unlike in the oven you can't use few trays.

I made with 2 potatoes and I think that was enough just for 2 of us.

Tips:

The first batch I made I sliced them thicker and that was like the oven chips we buy, then the second batch I made I sliced them really thin, and Hans loved the thinner ones.

But what I found is if you slice them really thinner you use a bit more oil otherwis it will stick to the plate and even if they stick doesn't matter I used the tip of a sharp knife gave a push and I could slide them.

I also sprinkled well with salt as here we love it salty.

According the the original post of the chips, she said even if you keep the crisp for next days it is still crisp, but I don't know aobut that as mine was finished the day itself :-)

I made them in the afternoon and it was over the day itself.

You would be surprsied to know how many times I went to the kitchen to steel these as I had kept in a tupperware so that Hans and I could enjoy it together when he came home in the evening.

2 big Potatoes, washed .( I used the potatoes which we use to make here french fries)

2 to 3 tbsp of olive oil

Salt according to your taste

Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.

Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 3 to 4 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, 2 to 3 minutes .

 Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.)

Repeat process with remaining slices.
The first pic I took again as this is the third time I am making these delicious chips. So i am giving you the tip again I would suggest slice it thin, even if you have to use a bit more oil as the tinner ones are much more delicious. After the first time in the MW and when you want to turn them it if is sticky what i do is , I use a knife and with the tip i just slide under then it is really easy .

Pasta With Sundried Tomatoes, Rosemary and Pinenuts

First time when we went to Italy, we travelled around , well not all over Italy but we did went to couple of places as we where there for 15 days.
And when we were in Rome we went to this shop filled with lots of goodies and there we bought few packs of sundried tomatoes ,and when we came back home I added some into olive oil and from that time onewards I always have a bottle in my kitchen shelf.

And then we went back to Rome as a specail treat for Shyama as she got 18 and we went back to the same shop and bought a whole load of sundried tomatoes.

I do have to admit they are almost finished ( well still have two packs left).

So the first trip we went, Hans took us the second evening to a restaurant as he had been to this place during one of his concert trips and according to him the food was super yumm.
I do have to agree to him, the food there was so good that we went back to the same place couple of evening and then when we made the trip to Rome again we went to the same place again for few times, so the last evening we went to this place again and the owner of the shop offered us free drinks as she said you all have been comming here so many times.
But then Hans would disagree he would say she only gave the free dirnks becaus he was so charming to her :-) and to that I replied to him you cann be charming as much as you want as long as I get free drinks :-)

Ok so this Rosemary-Sundried pasta I ate there and I fell in love with it and I remember ordering it again while we went there.
When we got back home I wanted to recreate the dish here at home and that is exactly what I did.
So the recip is not from a book or magazine , I just created it according to how it tasted when I ate it.
Oh and it is really good as I have been laking this pasta for the last 3 year

Another reason to have this post is because Aparna of My Diverse Kitchen, which I am certain most of you will know her through her wonderful and beautiful blog, is starting with photography Excersie.
Which I think is a wonderful idea, and every month she will be giving new excercise.
So if you are intrested in improving your photographic skills which I am sure you all are, then do participate.
You will find the information here

I do have to say I took the pictures before I read the whole post in detail, so I didn't use a tripod. So you can see the two pictures are not taken in the exact position that will teach me to read the whole detail than hurrying up with the project.
The left side pic f / 4.5  ,  Shutterspeed 1/125s and ISO is 200
The right side pic f / 2 , Shutterspeed 1/ 500s and ISO is 200

I always take my pictures near to a huge window, especially as it is still dark and dull weather here so I get enough light , also use a white board on left side to reflect the light.

Now to the recipe.
For 3 person:
300 gm dry pasta
4 to 5 tbsp sundried tomatoes slices ( don't slice them thin, slice them in chunks)
Couple of sprigs of Rosamary ( you might think it is too much while you make the sauce it won't be, it is to flavour the sauce and while eating the dish you pick out most of it)
2 to 3  large onion chopped
6 to 8 tbsp olive oil
4 garlic cloves finley chopped
1 tsp chilie flakes or according to your taste ( i usually add more)
Couble of  tbsp fresh parsley chopped
2 to 3 tbsp toasted pine nuts
Pepper and salt to taste
1/4 cup grated paremesaan cheese.More if you love cheese like in my family so i would opt for more :-)

Heat the oil in a pan, add the onions fry for few minutes add the chillie flakes and garlic and fry for a minute or two.
Add the rosemary and parsley,  sundried tomatoes salt and pepper. Fry for few  minute.

In the mean time cook the pasta according to the packet and drain , I always keep a cup of pasta water aside.
Add the pasta, few tablspoon of cheese and the pinenuts to the pan and mix everything together. If the mix is too dry add a couple of tbsp of pasta water to loosen it up.
Serve  sprinkling with the parmesan cheese.
I also usually add a tbsp of olive oil on each plate before serving too.