Damien Miller's weblog

Today I learned of the passing of Jun-ichiro "Itojun" Hagino. I had only met Itojun on an handful of occasions in person but had worked with him on the OpenBSD and OpenSSH projects for some years, leading me to become a great admirer of his expertise, intellect and hard work. Most of the impact of his great efforts on IPv6 lie in the future and it is a deep shame that he will not be around to see his life's work used by everyone. So long, Itojun - you will be missed.

posted at: 22:22 | path: /life | permanent link

This is a nice artichoke pasta sauce that I have been cooking recently. It serves 4 hungry people. I use a wok to sauté the mix, but a deep frypan would do.

Ingredients

• 2 large brown onions
• ~350g jar of marinated artichoke hearts
• ~1/4 cup extra virgin olive oil
• 1 sprig garlic
• 4 small chilli peppers
• 2 cans diced organic tomatoes
• 2 teaspoons pepper
• 1 cup finely chopped Italian (flat leaf) parsley
• 2/3rds cup finely grated Parmesan cheese

Instructions

1. Separately chop garlic and onions finely
2. Finely chop chillis, remove seeds
3. Add oil to wok and heat
4. Add garlic and chilli and cook until the garlic starts to turn golden (don't let it brown!)
5. Add onions and pepper, sauté until the onions go soft (maybe add a splash more oil here)
6. Chop artichoke hearts into ~1.5cm chunks and add once the onions are soft, cooking until they soften too
7. Add diced tomatoes and bring to boil
8. Cook for 10-15 minutes (now is a good time to start to cook the pasta)
9. Add parsely and parmesan
10. Cook for a couple of minutes, stirring thoroughly

This is pretty heavy on the garlic. If you don't like it so much, you can use 1/2 a sprig or fry it longer at the start. This sauce is fairly thick so it goes well with farfale, fusilli or campanelle pasta.

Update [2007/11/25]: I have since found it better to sauté the artichoke hearts rather than boiling them.

posted at: 08:41 | path: /cooking | permanent link