Eastside Road, February 1, 2015—
HOW LONG IS IT since we've had penne with tomato sauce? It seems forever. Penne cooked in the usual way; sauce: chopped onions, a little garlic, cooked in olive oil, one of Franco Dunn's sausages (Sicilian, this time) crumbled in, a can of organic tomatoes squeezed in between Cook's fingers. Afterward, an arugula salad.Cheap organic Zinfandel, Paso Robles, 2013
☛Restaurants visited in 2015 are listed at Eatingday's Restaurants
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