Category: Pasta Dinners
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With an abundance of tomatoes at various stages of ripeness languishing on my countertops, and not enough hours in the day to just slice and eat them sprinkled with olive oil and salt, I was getting desperate. Luckily, the last time I was in Boston, I pilfered a recipe for a pasta sauce made…
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In last week's New York Times, Florence Fabricant adapted a pasta recipe from Barbuto to pair with Sicilian red wines in the "Wines of the Times" segment. Buried in the article is a method for oil-poaching tuna that sounds delicious. I might come back to that at some point, but for convenience's sake and because…
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