When I get home from school I need to eat something. It’s been a few hours since lunch and I’m hungry. But deciding what to eat is the challenge. Too much and I will still be full come dinner hour, too little and I’ll still be hungry wondering why I even bothered. My snack choices usually include something like hummus and cut vegetables, maybe a couple dolmathes and some almonds, or sometimes just a hardboiled egg. But, I can’t lie, what I really want is crackers and cheese. I’m not saying I have it, but that’s what I am usually craving.
There are days the sun is shining and you bound out of bed ready to scale mountains (or whatever your equivalent). There are other days when it is cold and gloomy out and it seems as if those mountains keep growing with every step you take. On those sort of days most people have their go-to comfort food. I am no exception. Not so surprisingly, mine includes noodles (with french fries being a very close second).
As a trainer and nutrition coach I shouldn’t admit this, but my absolute down in the depths meal is spaghetti noodles, with butter and sea salt (or truffle salt if I feel like splurging). I blame a high school friend with a ridiculously fast metabolism for introducing me to that. As an adult who knows a bit better I still go to pasta, but try to clean it up a bit.
I’ll be honest, the last few weeks the so called mountains have felt quite large. The butter and truffle salt are calling, but instead, this is what I had today. Buckwheat soba noodles with oven roasted onion, tomatoes and anchovies.
Sauce (for 2 people)
- 1 small sweet onion (vidalia), finely chopped
- a handful of small sweet cherry tomatoes cut in half
- a few glugs of olive oil
- 1 tbsp dried oregano or a few fresh sprigs
- sea salt and freshly cracked black pepper
- 1 can oil packed anchovies, well drained and chopped (optional, but so tasty!)
- 2-3 tbsp white wine
- enough noodles (your choice) for 2
- shaved parmesan cheese and freshly torn basil leaves for garnish
- Preheat oven to 350degrees.
- Spread onions onto a rimmed baking sheet.
- Spread tomatoes in a layer on top of onions.
- Drizzle with olive oil and sprinkle with sea salt and oregano.
- Place baking tray in oven for approximately 45minutes until tomatoes and onions are soft but not browned.
- While tomato and onion mixture is baking, place drained anchovies in a large bowl and add a glug of wine and some fresh cracked pepper.
- When tomato mixture is cooked, turn off and let rest in the oven. Meanwhile boil some well salted water and cook pasta as per package instructions.
- When noodles are cooked, drain and add noodles, tomatoes and onions to anchovy mixture.
- Toss well.
- Serve with fresh parmesan cheese, freshly ground pepper and torn basil. (a glass of red wine doesn’t hurt either)