Nix O’Hares Goats Cheese Spaghettini, Sun Dried Tomatoes

The truth behind this recipe is that it comes from the real ‘Nix O’Hare’. My darling wife made this for me to celebrate our first wedding anniversary, way back in the day.

In The Curse of Gluttony, I borrow this recipe and give it to chef Olivia Johnson, owner of the fictional Nix O’Hares. Faced with cooking her way in to the police good books she turns to this recipe to present a perfect plate of pasta.

Spaghettini is a much thinner version of spaghetti and hails from the south, near Naples. It can be hard to find, but if you do is worth the effort.

Ingredients 

300g of Spaghettini

125g of soft goats cheese

125g of chopped sun dried tomatoes

2 x shallots

1 x clove of garlic

3 x Spring onions, chopped

1.      Cook the pasta in boiling water. It should take 8-10 minutes, slightly quicker than regular spag.

2.      Heat the olive oil and fry the shallots for 1 min. Add the chopped garlic for a further 1 min.

3.      Add the chopped tomatoes and warm them through. Add the mixture to the cooked and drained pasta.

4.      Crumble the goats cheese and the chopped spring onions and toss through.

Serve with a chefs whirl to give it some height on the plate. Black pepper and parmesan are optional.