Summer is a wonderful time.

(Especially when you’re indoors).

Yes there is sunshine, and flowers, and light.

But I live in Delhi.

So there is also sweat, and grime, and heat of the “I-want-to-die” variety.

On summer afternoons therefore, I am indoors.

The AC is blasting cool air (the “I-could-be-floating-on-clouds” variety), I have a chilled drink in my hand, and I’m quite blissfully happy.

Except for one thing.

I’m hungry.

This happens to me quite often. Hunger doesn’t surprise me anymore.

I just eat 🙂

So, with a quick look in my kitchen and fridge I discover I have the makings of a pasta.

Not just any pasta.

A cheese and salami spaghetti.

At this point I am beyond pleased.

I’m smiling a large smile, and I look a bit mad.

(Thank god I live alone.)

This is an easy dish to make and yet it is delightfully rich.

It’s perfect for when you want to curl up in bed and pretend searing summer isn’t knocking at your door.

Take one mouthful, and it could be any season you want 😉

It-isn’t-summer pasta

Prep time: 5 mins

Cook time: 15 mins

Serves: 1 hungry person (you could easily double this recipe)

Eat this with: garlic bread

Ingredients:

100 g spaghetti, or pasta of your choice

salt and pepper to taste

30 g salted butter, plus 1 tbsp more

2 tbsp flour

100 ml milk, at room temperature

40 g cheese of your choice, grated

200 g salami, or any other cooked meat, chopped

1 tsp garlic flakes

1 tsp dried thyme

Method:

1. Boil water in a pan. Add some salt. When the water is boiling, add the spaghetti and cook till al dente. Drain (retaining a small amount of the cooking water) and keep aside.
2. Melt the butter in a non-stick pan. Add the flour and stir continuously till you have a paste. Now add the milk, a spoon at a time, stirring throughout.
3. Once all the milk is added, add the cheese and stir until it melts. This will thicken pretty fast. Add salt and pepper, and take the sauce off the flame.
4. In another clean pan, melt 1 tbsp butter and add the salami. While it gently fries, add the garlic flakes and thyme. Stir well for a minute or two, and remove from the flame.
5. Put the sauce back on a gentle flame, add the salami and mix well.
6. Add the spaghetti, season, and give it a good mix through. If the sauce looks claggy, use some of the warm cooking water to loosen it up. Serve warm and dig in.