Complexing Pasta's Flavour

A repeated gush of palatable sensations. 

Forty-four nationalities worship in St George's Church, a good representation from every continent on earth. Given all these layers, the social dyanmics is always refreshingly different.  So meeting someone for the first time there is an adventure, just like the entertainment and dining hub Dempsey has successfully become. And this multicultural cauldron ensures that you end up with a little taste of each from the world over, layer upon layer.

That cannot be said about a pasta recipe I looked up. Using a tomato passata with blended anchovies as the sauce, and whole capers, chopped up kalamata olives and fresh basil as contrast, there's still a singularity in taste: savoury with a salty zing, added by the sprinkled grated parmesan over the fettucine al dented.

To layer in the complexity, I did a couple of add ons: first, I swapped the tomato sauce with Prego's mushroom flavoured pasta sauce, and the parmesan with mature red cheddar. The latter I pureed with the anchovies, garlic, and large de-seeded green chilli. And that pureed mixture I stirred thoroughly into the pasta sauce, after sauteeing my weight-watcher's minced beef, capers and chopped kalamata olives. As such, my sauce becomes a decidedly yellow-orangy hue (because of the melted cheddar).

To deepen the hue of the sauce and further positively complicate its flavour, I splashed a liberal slosh of spicy red wine. And only stirred in a generous serving of fresh chopped basil after I'd taken the pot of pasta sauce off the stove: this ensures the herb retains its charming green hue and refreshing flavour.

The end result is the layering of flavours that sing in resounding harmony. And becomes a recipe that decidedly has to be repeated again when close friends come for relaxed home cooking. For though its taste has gone from strength to strength, it still holds to this truth: its making retains the simplicity of making pasta.