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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Friday, May 17, 2013

BLT quick pasta by Steven Dolby













Subscribe to me on YouTube (Serves 3 people)
INGREDIENTS 
200g Grape tomatoes
1 Garlic clove (thinly sliced)
Sweet Basil & Purple Basil (small handful, Chiffonade)
1/2 Cup E V olive oil
2 Tbsp red wine vinegar
Salt & ground black pepper (to taste)
5 Slices of center-cut bacon (roughly chopped)
190g Spaghetti
70g Fresh spinach

Directions
1. Cut tomatoes in half, leaving some whole.

MAKING
2. For mini sauce, in a bowl add tomato, and squeeze some of the cut ones to release nice flavor.
3. Add garlic, sliced sweet basil, whole purple basil, olive oil, vinegar, salt, and pepper. Mix well. Set aside.
4. In a large pan of hot water add a good pinch of salt and bring it to a boil.
5. Meanwhile, in a pan cook bacon until nice and crispy. Drain well and set it aside.
6. In boiling water, drop pasta and cook until al dente.
7. Chop bacon and add it back into the pan, along with drained pasta and spinach.
8. Pour little bit of pasta water to help the spinach wilt.
9. Next, add pasta, bacon, and spinach into the bowl with sauce. Mix well.

SERVING
10. Serve immediately and enjoy!
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© STEVEN DOLBY


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