The aroma of garlic, anchovies, and chili flake, slowly simmering in olive oil, envelopes you like a warm blanket on a chilly October morning.

 Add the sharp tang of tomato conserva, and toss in some Tagliarini, that is somehow delicate and toothy, both at the same time,

-juxtaposed by the crunchy little bits of “Pangrattato”

-and you feel like the world around you just gave you a culinary hug.

-this is why I love pasta.

Also today:

Malloreddus, with Sugo Toscano

Lasagnette, with sage butter, toasted hazel nuts and cream