Friday, February 17, 2006

Bec's pasta puttanesca plus...

Just a classic puttanesca (olives, anchovies, capers, chillies) plus fresh, fresh tomatoes from here:

It started out this way many years ago when the straight puttanesca was too much for the Prof's tender insides. Now I do it whenever the tomatoes are too good to resist.



Blogger Kim said...

That designer kitchen is KILLING me. I can't wait to see it in.the.flesh. today. Can't wait.

8:09 am  

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