Costa Brava Gourock ?

It may not be exactly the same as this Seasons End Costa Brava Art Print by Mairi Aitken, but the weather this morning reminds me of the haze before the heatwave.


So, in-keeping with the continental theme, we at The Bay Attic thought you might like to try our favourite spicy hot tomato pasta sauce.

The Bay Attic Spicy Hot Pasta Sauce.
(for 4 persons)

400g Pasta such as penne or fusilli,

1 tbsp of olive oil,

1 x tin of chopped tomatoes,

1 x medium onion, finely chopped,

1 x clove of garlic, crushed,

1/4 of the juice & peppers from a 375g jar of Peppadews,

1 tbsp tomato puree,

1 tsp basil,

1 tsp oregano,

1/2 tsp ground cumin,

Salt and pepper to taste.

How to:-

  1. Heat the olive oil in a pan and add the crushed garlic and onions and saute until soft.
  2. Add the tomato puree, tomatoes, peppadews and peppadew juice, mix well and simmer 10 minutes.
  3. Add the cumin, basil and oregano.
  4. Simmer for a further 5 minutes.
  5. Remove from heat and blend to a smooth sauce.
  6. Mix with cooked pasta (as per packet instructions) and serve.

It’s great to shave some parmesan over the top before serving. We have also made the sauce without the basil and oregano and used mild chili powder and coriander instead, which is equally delicious !


  1. Nice idea with some food in between art and writing. I have not used cumin before, that sounds interesting, I will try it. What is Peppadew, a kind of pepper? Wordbook writers didn´t use it!


  2. Hi Birgitte, Peppadew is the trade mark (I have discovered) you may recognise them better as Piquante peppers ? The ones we used for this sauce were of the mild and sweet variety. Delicious !

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