Making a delicious pasta starts with selecting the shape of the noodle. Choosing has a lot to do with the sauce you are preparing and your mood. Spaghetti is a classic choice. Penne Rigate will catch and hold onto the sauce in its ridges and has a hefty satisfying bite. Orecchiette, pictured above, can capture little bits of the sauce inside the ear shaped cups. A red sauce wouldn’t be red without tomato, usually, from a larger 28 oz. can, crushed, or whole and then crushed by hand. Other options, like diced tomatoes, are often chemically treated to hold their … Continue reading Pasta with Red Sauce
Summer is a time for birthdays. In early June we celebrate my birthday and in early July we celebrate David’s. Coming up with an appropriate appetizer, it turns out, can be as simple as making a salad to have with your champagne.