It was one of those reflective moments that cranked up my cravings for a tomato based pasta. Memories of Melbourne poured into my mind, intense and sudden, just like Melbourne's unpredictable weather. Immediately, I rushed out of my house to the nearest supermarket for ingredients. Amazing how the stomach is able take full control of the mind, making one think of nothing but food, not just any food, but a specific food for hours or even days!
Ingredients: Leggo's Tomato Puree, San Remo Vermicelli, 2 cloves of garlic
1) Boil a pot of water and add the pasta when tiny bubbles start forming on the side of the pot. Allow the pasta to cook for 10 minutes. 2) Add 4 tablespoons of olive oil to a frying pan to stir fry the finely chopped garlic. Subsequently add the tomato puree, cherry tomatoes, black pepper and a pinch of salt to the pan. 3) When the sauce is cooked, toss the pasta in the pan and serve immediately.
Two avid vegetarians are here to share some insights to the world of vegetarianism.
Hopefully, through this site, the lives of some animals can be spared. Always remember, animals have feelings too, they are our friends not our meal.