; )

I love reading your articles…

Just wanted to say,” hello” again in my usual mild mannered method and to remind you that I am “watching” and you do make some of the most scumptious disher ever (…every time) and that is the truth. For anyone willing to try this recipie, it’s important that when throwing the tomatoes, that you use mid-high heat vs. low or mid. Also, another recommendation would be to “ripassare” or to finish cooking the pasta tossing in the sauce for the last minute.

I’ve also heard the term “sugo finto” (fake sauce) incorrectly used to mean a quick light tomato sauce such as this… but generally sugo finto means a sauce that does not contain meat. I’m just full of usesless info…

You know, since you have shared so many nice recipies with me and all your readers I feel i owe you so much… and maybe… just maybe I can share soomething with you for once, such as “The best, most delicious, light, creamy, intense, original, that took 12 years to perfect best Tiramisu bar none recipie and if anyone disagrees they are obviously wrong” tiramisu recipie. Okay, the title downplays it a bit so there is no pressure on me!

Whaddayouthink?

L

PS. Alfredo sauce… huh… what is it?

That Tom sounds like he’s the guy! I can’t get over the ravioli fillings. Wow. And you’re pasta looks delicious!

Thanks!

Oh my. The rav fillings sound incredible – especially the roasted kale.

Great post!

I got up this morning and realized I had produce to deal with. I made ratatouille with some eggplants, ‘shrooms, garlic, onions, a decent canned tomato and some more garlic.

Then ,when I went to the Farmers Market (to photograph some Irish step dancers, I bought some fresh basil. I got home at 8:30 put some water on to boil, washed a little basil, warmed some ratatouille, Foreman’d a couple of small boneless pork chops, did the rigatoni–we boil the pasta we have, not the pasta we wish to have–drained the pasta, plated the chop and pasta with ratatouille and some shavings (okay more like minislabs) of romano, poured myself a glass of red and then another one, sat down to eat and opened my e-mail and had one saying you had come to visit my at my little blog. It was like eating in a really nice restaurant and having the owner pick up the check! Thanks for this wonderful food blog and for lifting my spirits!

i have committed to cooking dinner for the staff on sunday therapy for me. food for them. pasta is a good dish to cook for 20 or so. maybe i’ll make this one!

Looks wonderful, as usual. Which pasta you decorate with the sauce depends as much on personal preference as anything, though, for a simple sauce. It would have been wonderful with spaghetti, linguini or fettuccini.

This looks completely delicious — my favorite kind of pasta meal. I love almost all pasta meals but something made with fresh pasta and barely cooked tomatoes is so, so, soooo completely appealing to me. And that garlic! Unbelievable.

Lazzaroli’s sounds amazing. All of those raviolis sound delicious, one better than the next. Nice to have a place like that.

Luckily my whole office is scotchguarded as a precaution after several “incidents.”