Something new

Eastside Road, February 18, 2010—

LINDSEY CAME UP WITH something I'd never have thought of: she started out making a normal red sauce, with an onion soffritto (she always puts a bit of garlic in as well), then crushing in some canned tomato.

When ready to serve, though, instead of cooking up some pasta, she simply laid halved hard-boiled eggs on top, covered to let them come to the temperature of the sauce, and served it with toast, garnishing with chopped cilantro. It was very tasty.

Cheap Pinot grigio