The Best Italian & Italian-American Recipes on the Internet
I returned from NYC to find the first decent crop of local heirloom tomatoes. A big, fat golden and red orb in the farmer’s market had my name on it. The ripe tomato had a sweet aroma and was just firm to the touch. You …
So I had some spaghetti with basil pesto left over from last night’s dinner. Boy-oh-boy the next day it’s breakfast–a spaghetti pie.
Just a few ingredients and you’ve got this pesto in 10 minutes. Use it to dress fettuccine as they do in Genoa (they call the dish trenette) or with spaghetti as I did this time.