Thank you, Francis Lam, for revolutionizing my idea of tomato “sauce” in the summertime.
One less burner going…one less pot to wash…so perfect for this season. It’s a lycopene bonanza.
We made it for the second time this week last night. I used some heirloom tomatoes, which made it even more divine, plus fresh basil as part of the greens layer, and about 1/4 cup of pignole nuts, rough-chopped and mixed in at the end. Instead of letting the pasta sit on top of the whole deal for 2 minutes, I upped it to five minutes. And kind of chopped up the pasta (DeBoles Spaghetti made with Jerusalem Artichoke Flour) a bit so that I could mix it more evenly.
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