I love food just as much as I love beautiful clothes and fabrics. Today it is my ‘go to fav pasta’ dish.  By the time the water is boiling the sauce is done and, on the table, in under 20 minutes. The ingredients are always in my fridge as they have a very long shelf life - which is good these days!  It comes out a little different each time as I do not measure accurately all the time. I have always a hard time following rules (lol) which is the reason why I do not bake!.  Here it is: 

Spaghettini Pasta (for 4 people)


  • Spaghetti (enough for 4 people)
  • 1 can 28 oz whole tomatoes, not crushed
  • 1 cup of pitted black kalamata olives- chopped (I get them at Loblaws or Alex Cheese on Queen)
  • good parmesan cheese for on top and below pasta 
  • glug of olive oil- meaning approximately 1 tablespoon
  • 2 big cloves of garlic minced,
  • 2 teaspoons anchovies (I get them in a tube, which lasts forever in the fridge. If you get from a tin use 4 or 5 and do not worry; they melt and it does not taste fishy at all.  It is more of a nutty full flavour but is critical to use.
  • good pinch of crushed red peppers, less if you do not like spicy
  • black pepper, to taste. Salt is not needed as olives are salty.

To Start

  • use a big pot to boil your salted water at high heat
  • get a large flying pan (I prefer cast iron or non-stick)
  • put olive oil in, add anchovies on medium heat and stir until melted
  • add olives and garlic (toss) and cook till all very warm
  • add can of tomatoes and turn up to high heat (smashing the whole tomatoes up with a wooden spoon until bubbling)
  • turn down to medium-high and add red pepper flakes
  • keep cooking to reduce the juice until it has the consistency of no running tomato water
  • while sauce is reducing down, cook your pasta till al dente
  • take a 1/4 cup of pasta water out before you drain and return back to big pot, and add the little bit of pasta water back on the pasta (with a big spoon rub it in).
  • have your grated cheese dusted on the plates or bowls and plate your serving of pasta
  • top with tomato sauce and top with more cheese.

The dish goes well with any medium red wine. Light a candle, play some music and enjoy! The bonus is there are only two pots to clean. The leftovers are even better and re-heating with a little butter instead of oil is extra yummy!

Sending love and light,


March 30, 2020 — Aileen Selkirk

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