Keep up the good work, all grill-lovers and outdoor cooks. A wonderful new year is ahead of us and we will cook many good dishes. I hope that you (just like me) get out the grill at least once a week and cook something good, even though we are in the coldest month of the year, but long underpants and a headlamp will go a long way when the cold bites your cheeks. Then the stove actually heats up a bit too.

Beautiful January

The first dish of the year will be a really, really good pasta that has everything you could want after all the expensive weekends. It is good, simple, useful and wallet-friendly. Also works perfectly for the lunch box, so take the opportunity to cook a large batch.

Pasta Arrabbiata is for me the crown jewel of Italian pasta cuisine. With its clean and mild flavors at the base and the heat that the chili brings to the tops, it couldn't get more Italian. With its few ingredients, it is relatively easy to prepare, but you still have to give it both time and love to blossom into the taste experience it deserves.

Here I suggest an absolutely perfect wine for the pasta. A bargain if you ask me.

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Pasta Arrabbiata

500 g

Any long pasta. Preferably bronze rolled so that it absorbs the sauce better.

6

cloves of coarsely chopped garlic

3

chilies (strength as desired)

6-8

twig tomatoes

2

anchovies

1.5 dl

Parmigiano-Reggiano

1

Fresh mozzarella of better quality

1 krm

freshly ground black pepper

Sea salt and olive oil

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In his home port at Villa Capri, Captain Mat has docked with his ship. With a great love for food and drink, he cooks the best classic dishes on his grill and drinks good wines to go with it. Bon appetit!