Eastside Road, September 12, 2013—
YOU DON'T REALLY need to make tomato sauce this time of year; you certainly don't need canned tomatoes or sauce. Lindsey just sautées some chopped onion and garlic in olive oil, adds a chopped raw tomato or two, and tosses them in the pasta after it's been cooked.
I'd trimmed some small artichokes the usual way, halved them and removed the chokes, and browned them in oil, then cooked them slowly with a handful of Nardello peppers which needed no prep at all beyond rinsing them. Delicious.
Green salad afterward.
Cheap Nero d'Avola
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