Spaghetti with fresh tomato sauce; bruschetta with shell beans – 7 October 2011

D went to the Bowl and found another bag of about-to-go-bad Romas on sale for 99 cents. He usually buys these if he can use them right away, and today he made a tomato sauce, using Georgeanne Brennan’s recipe from Mediterranean Herb Cookery.

He put some Pecorino Crotonese in our little parmesan grater so we could grate it over the pasta, but I thought it was better without the cheese, remarkably enough. D bought some more cranberry beans at the Bowl several days ago but just cooked them today, in some lamb broth I made with the fat and other leavings from the leg of lamb I bought at Costco awhile back, plus some rosemary and sage.

He made some new no-knead bread today also, using King Arthur bread flour, and made bruschetta with the beans, some mashed with oil, plus some salt and pepper.

We had our well-loved Cantina Zaccagnini Montepulciano d’Abruzzo, and it was a wonderful wine with the meal.

This entry was posted in Meat as a flavoring, Pasta and tagged , , , , , , . Bookmark the permalink.

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