I could type "pasta" into the little search box above and to the left, I suppose, and find out how many posts here have mentioned it: but I'm not online as I write this, and here on Eastside Road our connection is ungenerous. Try it yourself if you like.
We routinely eat a lot of pasta: the last few weeks have been unusual in its paucity. We did very much enjoy the puttanesca a friend made in Voorburg, though, and last night Cook whipped up a batch to feed a guest. We don't have it often enough, in my opinion. Tomato sauce, onion and garlic, capers and olives — it's hearty and warming on these cold winter nights.
And it keeps: here you see it the second day. Fusilli are a perfect shape for it, the screw-shape threads holding the sauce well. Tonight was our third pasta this week; we're making up for lost time — Monday night, after the long flight from Stockholm, we stopped in Berkeley for fettuccine. Tuesday, of course, was a fast day. And tomorrow and Saturday — well, they will be special days, I promise you…
☛Restaurants visited in the last year are listed at Eatingday's Restaurants