This weekend I cooked pasta with tomato sauce. I sliced the onions (shallots actually, because I can’t stand the real deal stinging my eyes), slow cooked the tinned tomatoes with olive oil and oregano and threw in the fresh tagliatelle. There was some leftover roast chicken in the fridge. I pulled out the flesh from the bones, gave it a quick stir fry and added it to the pasta, sauces and all. As I carried the fit-for-five pan over to the dining table, succeeding in not injuring any small humans on the way, that lovely smell filled the air. The family was impressed. I was obvi ..read more