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.
Malloreddus, with Sugo Toscano
Lasagnette, with sage butter, toasted hazel nuts and cream