Summer may sill be a few months away,

-so it’s a little more like

a “Commence Springtime Crush”,

but either way, this week is definitely putting me in the mood,

….for anchovies

and some tri-coloured Cavofiore,

in a sweet, spicy and salty sauce of anchovy, lemon, capers, golden raisins and garlic.

Tossed with some Pasta Misti,

and topped with some “Pangrattato” or  toasted bread crumbs

IMG_1776

Approach love, spring and pasta with reckless abandon.

Also today:

Tagliatelle, alla bolognese

Ravioli, filled with potato and chèvre, tossed in walnut-basil pesto