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Sautéed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies
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2 tablespoons parsley, chopped
1 cup sun-dried tomatoes
2 tablespoons red wine vinegar
1 cup toasted walnuts, chopped
Directions
Bring a large pot of water to a boil. Add salt to taste.
Add pasta to boiling water – for authentic “al dente” pasta, simmer for 9 minutes, stirring occasionally. Drain and toss with one tablespoon of olive oil and place on a sheet tray to cool down.
In a blender, combine mustard, red wine vinegar, salt, pepper and parsley, and puree. Then, slowly drizzle in the remaining olive oil to make the vinaigrette.
In a large bowl, combine the fresh and sun-dried tomatoes and olives, season with salt and pepper to taste.
MasterChef Singapore Season 2: “It makes for some incredibly great television.”
Last Updated: February 28, 2021
Credit – Mediacorp
The opening collage of MasterChef Singapore Season 2 features the empty streets of Keong Saik Road and Chinatown in a poignant tribute to the ‘Circuit Breaker’ that started in March 2020 at the height of the COVID-19 pandemic.
“Home cooks began lighting up their kitchen like never before,” a voice narrates over clips of budding cooks plating their creations from the comfort of their home kitchens. It’s all very apropos for a reality show that unintentionally capitalises on a renewed frenzied interest in cooking as Singaporeans, faced with the daunting prospect of working from home, begin strapping on their aprons and getting down and dirty with the finicky but joyous aspect of culinary creation.