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Spaghetti, peperami, and basil

Peperami and basil go together surprisingly well. You might not expect it, but the two flavours complement each other quite nicely. Shame they put MSG in peperami, but at least they also put "108% pork" into it (as stated on the ingredients). These amounts serve one.

  • 60g spaghetti
  • 1 peperami
  • About 8 fresh basil leaves
  • 1 tbsp olive oil

Put spaghetti into boiling water (I prefer to break it in half as I put it in the pan). Boil for ten minutes until just-about-almost cooked.

Meanwhile, chop the peperami into little pieces. Wash the basil leaves. Just before the spaghetti is ready chop the basil into little pieces too.

Drain the spaghetti, and return it to the pan (not on the heat). Mix the olive oil through the spaghetti, then do the same for the peperami and the basil. Serve immediately.

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