Fusilli with red sauce

Eastside Road, August 13, 2015—

COOK GENERALLY PROVIDES enough sauce for two pasta meals, and it holds perfectly for a few days in the icebox. (Refrigerator, I mean.) So tonight she simply cooked a couple of plates of whole-wheat fusilli, which hold the sauce so well; and spooned the sauce over; and grated some Parmesan on top; and we had the usual green salad and then, as a treat, a bit of chocolate. Good supper.

Nero d'Avola, Epicuro, 2014

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants