When I’m cooking for myself I usually just make something super-quick and carbohydrate-heavy. This dish – which for no very good reason I’m calling ‘Venetian Noodles’ – was a little lighter than my usual and so, so good. I was planning on putting crab meat on top but I changed my mind halfway through and just had it as it was. I think it’d be great with a roast chicken breast (either shredded over the noodles or served whole beside it) and lemony vegetables or a sirloin steak with broccoli rabe (also known as tenderstem broccoli or broccolini).
A large handful of thin short noodles (the sort of very thin, short noodles you’d use in chicken noodle soup. Check the Polish section in the supermarket) or use wheat vermicelli pasta
2 cloves of garlic
Zest of 1/2 a lemon
1tsp fennel seeds
4 ripe tomatoes, peeled, cored & diced
Several baby tomatoes
Several basil leaves
Small bunch of fresh coriander
Fry 2 cloves of garlic in oil and butter. Peel core and dice 4 tomatoes and fry with the garlic. Add some baby tomatoes. Add 1 tsp fennel seed and ½ lemon zest. Add 1tbsp olive oil. Fry for five minutes. Add noodles and fry till fully coated. Add a ladleful of chicken stock – keep stirring – and slowly add the rest along with some basil leaves. Season liberally with salt and pepper – to taste of course. Chop up a bunch of fresh coriander. Add half to the noodles in the pan and stir through along with 2 or tsp of grated parmesan. Serve with the rest of the chopped coriander.