I've been a little quiet on the blog recently thanks to getting a serious lurgy. As much as I love the way immune-suppressants fight the arthritis, I'm not such a big fan of catching every bug around. With a throat that feels like someone has stuffed razor blades down it, all I want to eat at the moment is fresh, quick and immune-boosting food. Luckily, this recipe fits the bill; it's lightning quick to make and satisfyingly tangy, spicy and salty - with a little kick from the chilli. You can adapt the recipe very easily to suit your own preferences, I leave out anchovies as we don't like them and add handful of almonds for texture and sweetness. You can try adding basil, parmesan, sultanas, pine nuts etc - pretty much anything goes. It's the perfect dish for when the cupboard is a little bare but you still want something special.
Ingredients:250g cherry tomatoes2 tsp capers1 tablespoon pitted, green olives1 tablespoon whole almonds1 tablespoon olive oil1/2 tsp dried chilli flakes1 peeled clove garlic150g pasta
Serves 2
Put all the ingredients in a blender or food processor (I use my hand blender) and whizz.
Cook the pasta and drain. Tip sauce over pasta and serve.
Arthritis diet notesFresh tomato, garlic and almonds make this a great healthy sauce. If you like anchovies, add two or three for a small boost of omega 3. Try wholemeal pasta for extra fibre and a great earthy contrast to the spicy sauce.
