Due to a shopping malfunction, I had to improvise with fridge’n’freezer scrapings. This usually – no, this always – means a pasta sauce. A tin of plum tomatoes often saves the day, but for reasons already alluded to this option wasn’t open. I thought a bit, spread the scrapings out on the worktop, and proceeded as follows:
I chopped two good cloves of garlic, a fresh tomato and some parsley, or at least something which was six days out of date but still smelt of parsley, just. When I say a fresh tomato, let’s just say there weren’t any visible discolorations. I should have peeled it, but couldn’t be bothered so just took out the core and seeds, it’s only there for colour really. I found some diced pancetta in the freezer, and grated some parmesan. Then I cooked it all, in lashings of olive oil, in the right order, plus a pinch of cayenne and black pepper, and served it up with some fusilli pasta (also cooked).
I’d like to be able to say it was delicious – in fact, I can, so I will. It was delicious.