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) 

Ditalini Ceci

For a fresh, light summer pasta.

Also today:

Casarecce, alla bolognese

Squid ink Spaghettini, in Salsa Siciliana