Welcome to a new week! As you may have read in my previous post, I visited restaurant Rembrandt in Amstelveen last Saturday and was quite positive about the experience. If it wasn’t forthe less-than-perfect location, I probably would have given it four stars. The food was absolutely delightful and the wine equally good.
I’ve decided to make the ‘Lunch Date Saturday’ a recurring feature on the blog. Therefore, I’ll be visiting interesting restaurants (if possible, new) for you every Saturday and reporting back here every Sunday. After many lunches out with my hubby at the weekend (something we both really look forward to!), I thought it would be nice to not only share photos through Instagram, but to also post full reviews here on my blog. Honest reviews. I am not being paid for this and even if I was, I have absolutely no interest in praising something I don’t really love. So don’t expect it to always be pretty!
With that, I’m happy to say that I have very high expectations for the resto I’ll be visiting this coming Saturday — also a newbie in the Dutch food scene and pretty damn cool from the buzz it’s creating!
Today’s post, however, isn’t about fancy restaurant food. It’s about an easy peasy dish that has saved me many a times from succumbing to take-out on days when I know my agenda is an absolute disaster. All it takes is a little bit of mixing and chopping in the morning and by dinnertime, presto! You’ve got yourself one heck of a good meal.
Enjoy and have an awesome week!
Raw Pasta Sauce for Busy Days
Serves 2-3
- 600g mixed sweet cherry tomatoes
- 3 cloves of garlic, pressed
- 1 bunch of basil, leaves torn
- 3 tbsps capers
- 3 tbsps good olive oil
- 2 tbsps balsamic syrup
- fleur de sel
- freshly-cracked pepper
- mozzarella, torn into small chunks
- 250 g spaghetti
Mix everything except the mozzarella and the pasta in a large pan, place the lid on and leave the sauce to marinate out of the fridge for the whole day. When dinnertime rolls around, cook your pasta al dente. Add the mozzarella to the raw sauce and toss with the pasta. Serve in bowls with a good grinding of pepper.