Really good pasta sauce

Eastside Road, September 1, 2016—

IT'S REALLY SO simple: a little olive oil, a few cherry tomatoes, a few leaves of basil torn up, a couple of small cloves of garlic, some salt, all of it heated up, perhaps simply with the heat of the drained pasta. Enough pasta-cooking water inevitably left in the pasta to combine beautifully with the grated Parmesan cheese; you'd almost think a little cream was involved.

Of course it's absolutely excellent Parmesan cheese; the tomatoes are perfect and so is the garlic (both local); the pasta is whole-wheat pasta…

Afterward, braised broccoli, and green salad; melon for dessert.

Cheap Nero d'Avola

☛RESTAURANTS VISITED, with information and rating:  2016   2015