Our new pasta range will get you back on track

2022 rhymes with … egg pasta, but not only. They can also be dry, pasta, stuffed, with pesto, tomato, carbonara, Chinese or seafood… It doesn’t matter, we love it and 20 minutes promises to put an end to your year by offering you a practical guide or a recipe every Friday at the end of the morning.

So uh… yes, January 1st falls on a Saturday. But this is a special day: coming back from the party late at night, we have hangovers this morning. But soon it gets better, especially after devouring the pasta with homemade Basque ketchup that Julien Duboué already made for 20 minutes last year, around the same time. This is the ‘upgraded’ version of a dish the chef at Le Boulom (in Paris) used to make himself when he was younger, ‘after going out late’ with his mates. Details can be found in Made foodan excellent “book of easy recipes to get through difficult mornings” by Victoire Loup (ed. Human Humans, 19.90 euros).

150g tomato puree for 200g pasta

“To start, he explains in our video, I’m going to put a shallot in olive oil and I’m going to add a clove of garlic cut into small pieces. I’m going to put some Espelette pepper and a good pinch of salt in there. I’m sweating ten minutes on low heat. I add a large spoonful of honey on top of that and I intend to deglaze with two spoonfuls of sherry vinegar. Add marinated piquillos (or sweet pepper) and 150g tomato puree to 200g pasta. Simmer for a good 12 minutes, enough time to cook the pasta and drain. We then mix the sauce thoroughly in the balloons…” All you have to do is serve, not only will you be full, but your hair will no longer hurt.

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