spaghetti chitarra with garlic, tomato, red chili, chopped dill


For me it was a virtually a night off (but I still did the dishes).

  • eight ounces of Setaro spaghetti chitarra from Buon Italia, with a simple sauce which included olive oil, garlic from Willow Wisp Farm, part of a small red Calabrian pepper from Campo Rosso Farm, chopped, one red heirloom tomato from Berried Treasures Farm and one green heirloom tomato from Stokes Farm, a few very sweet, very ripe cherry tomatoes from Stokes Farm, and a sprinkling of chopped dill from Willow Wisp Farm
  • the wine was an Italian (Sardinia) white, La Cala Vermentino di Sardegna 2014
  • the music was  ‘[Johann Jacob] Froberger, Suites and Tocattas‘, played by Christophe Rousset