Day 19 - Quick and tasty almost copycat pasta

Today was a scorcher which we weren't really prepared for. The day before had been hot as well, but somehow we'd missed it until we got in the car to pick the kids up from school and the air in the car was molten.

Anyway, we hauled our emotionally wrecked collective carcass over to Bec and the Prof's place to hang out, eat, drink and really, just share the joy that is parenting on the weekends. First challenge - roadworks. A 50-60 minute car trip to about 90. The boys were angelic in trying conditions and it also meant they got a decent sleep on the way there as a good approach to reducing potential feralness.

But man, it was hot. It felt cruel watching the Winter Olympics and all that snow, all those layers.

We had an exquisite spread of greek cheese, stuffed peppers, pate, dips, and awesome bread (I am a bread freak - give me fresh artisan bread with butter or a dish of extra virgin olive oil, salt and pepper and I am one happy little vegemite) and just chilled as the kids demolished Bec's house. Sweet.

I fell asleep in the car on the way home.

Dinner therefore had to be quick, easy and palatable to all. Bec's puttanesca provided the inspiration.

1x500g packet of Barilla Tortiglioni (big penne with grooves in it. I intensely dislike smooth penne, almost as much as Chef thinks Fusilli tastes different to other pasta. I know.)

1 onion, finely chopped
3 cloves garlic, smooshed
handful salted capers, rinsed
glob of tomato paste
tin of chopped tomatoes
few handfuls of kalamata olives, pits removed, cut into quarters, or you know, however you like.
heaps of fresh basil

Saute the onion, garlic, capers in some oil
Add paste, cook off a little
Add tomatoes and a can or two of water
Add olives and basil

Simmer for as long as you have.
Cook pasta
Mix together
Eat.

Very tasty, comforting, relatively few pans to wash up, not to hot to cook on a hot day and just very satisfying.