I don’t do online grocery shopping so haven’t experienced the delight/dismay which comes courtesy of substitutions. But right now I’m feeling the dismay that comes with August being substituted with climatic conditions that surely belong to October.
I was in denial but found the temperature there not to my liking – too cold. At the same time appropriating winter garb – fleece of many layers – is not something I’m prepared to countenance until there is at least a hint of russett on the calendar page.
So I’m still in summer cottons but piled on, and I’m still bare foot – but inside sheepskin boots…and so I needed something to eat which offered the same deceit. Light summer textures and flavours, but with hidden heat, courtesy of chilli sauce.
Per person :
- 100g pasta
- 85g ricotta cheese
- lots of thinly ‘quartered’ cherry tomatoes
- handful of torn basil leaves
- teaspoon (plus) of Bart’s Las Iguanas Yellow Chilli Sauce
Boil the pasta, blend the chilli sauce into the ricotta. When the pasta is cooked, drain, return to the hot pan and mix in the ricotta, tomatoes and basil.
Serve and enjoy summer flavours with summer heat, from the bottle !
