Weekend dinners

… are always better, somehow. Is it the addition of wine? As a treat, I made some delicious pasta for a Friday night. Amatriciana is my sister’s favourite meal, and I have to say I agree with her, it is so so good.

That being said, I’m pretty sure her recipe is better than mine. Pairing it with an exceptional salad really took it up a level, though. So I will tell you what I made, and if she decides to let me have her recipe some day, I’ll try to post that too.


That looks like a delicious Friday night

Bucatini all’Amatriciana

Alright, this recipe wasn’t bad. It was in fact very good. It would have been better if I had all the ingredients (I was missing the onion). And onions are a big deal. I’ll admit, I used to hate onions. I case you’re wondering, yes I used to hate all vegetables. Slowly but surely I’m adding to them to my repertoire, but onions have to be the biggest turn-around. Onions are amazing. This sauce was missing them. Def add the onions to this if you are making it.

1 large clove garlic, minced

1 medium onion, finely chopped

1/4 lb pancetta, finely diced

3 tbsp olive oil

1 16-oz can plum tomatoes with juice, chopped

sea salt and black pepper

1 lb short, thick pasta

freshly grated cheese



In a saucepan over medium heat, saute the garlic, onion and pancetta in the oil, stirring occasionally, until meat renders a little fat and vegetables just begin to brown – 15 to 20 minutes. Add the tomatoes and stir to mix, cook for about 5 minutes. Lower the heat when they start to give off juices, stirring occasionally, until the sauce is dense, about 20 minutes. Season with salt and pepper. Serve immediately over warm pasta, sprinkled with grated cheese.

Pear, Prosciutto and Fennel Salad

You guys, this is the best salad. It’s my new favourite. So easy to go and the flavours go together so well. I had it the next day without the prosciutto, and it was just as good. I found the recipe on Epicurious.

1 large pear, cut into 1/2 inch pieces

2 tbsp red wine vinegar

1/2 cup coarsely chopped fennel

1/3 cup walnuts, toasted

1/4 olive oil

1 tbsp minced fennel fronds

8 slices prosciutto

Combine pear and vinegar in medium bowl. Add fennel, walnuts, oil and fennel fronds. Season with salt and pepper and toss to blend.

Cross 2 prosciutto slices on each of 4 plates, forming an X. Spoon pear mixture onto center of prosciutto slices, dividing equally.


Walnuts, after toasting, releasing just about the nicest smell you could ever find.


So fresh and so tasty.


Looks good without the prosciutto, and tastes good too.

Word of the day:

Quixotic: extravagantly chivalrous or romantic; visionary, impractical, or impracticable


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