an ancient Roman sauce first appearing in
Apicius’s “De Re Coquinaria”,
is a simple sauce of pounded garlic, bread crumbs and red wine vinegar,
we add a bit of fresh parsley, mint and chili to gussy it up a bit,
and toss it with chickpeas and Ditalini (little thimbles)
For a fresh, light summer pasta.
Casarecce, alla bolognese
Squid ink Spaghettini, in Salsa Siciliana