Eastside Road, April 29, 2016—
VERY UNUSUAL : not penne tonight, but conchiglie, shells. To my taste they're even better at holding the sauce, and this sauce is worth holding: Last summer's tomatoes, made into sauce and canned by my marvelous Cook; and of course the soffritto of onion and garlic; and bay leaves from the tree in our dooryard, and salt and black pepper, and that whiter-than-innocence heap of grated parmagiano. Yes: let's promote pasta with tomato sauce to the Hundred Plates.
Green salad; then a tangerine.
Salice Salentino, 2012
☛RESTAURANTS VISITED, with information and rating: 2016 2015
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