The recipe for the sauce, in this combination a rich and complex complement to a surprisingly earthy plain pasta, was a slight re-imagining of Mark Bittman’s ‘Pasta With Garlic, Tomatoes and Anchovies‘.
- two roughly-chopped spring garlic from Norwich Meadows Farm placed in a copper skillet over medium heat along with some dried Itria-Sirissi chili (peperoncino di Sardegna intero) from Buon Italia, cooked until the garlic was somewhat tender, 2 small serrano peppers from Forager’s and 7 salted anchovies from Buon Italia, filleted, added and heated until the anchovies had fallen apart, followed by over a cup of halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, and then the chopped green sections of the fresh garlic, everything cooked until the mix had become ‘saucy’ (about 5 minutes), salt and pepper added, tossed with 12 ounces of just-boiled hand-made fresh cavatelli from Eataly, and served with grated ‘Organic Parmigiana Reggiani Hombre’, from Whole Foods, and chopped parsley, also from Whole Foods
- the wine was an Italian (Sardinia) white, La Cala Vermentino di Sardegna 2013
- the music was Peter Maxwell Davies’ “..sprawling, elemental work, ..wind-swept and rain-lashed..” Symphony No. 3, the composer conducting the BBC Philharmonic