fusilli, garlic, scallion, chili, tomato, crumbs, micro mustard


It managed to look like a bit of Scottish heath, but it’s a very Italian pasta, and just about everything else comes from our local, albeit extraordinarily heterogeneous farmers.

  • a sauce composed of 2 sliced garlic cloves from Race Farm, slices of 3 red Japanese scallions, and a little crushed dried Sicilian pepperoncino from Buon Italia heated in a couple tablespoons of olive oil inside a large enameled cast iron pan until the alliums were soft, then tossed with 8 ounces of Afeltra pasta di gragnano fusilli con buco from Eataly, cooked al dente, everything stirred over low heat while some reserved pasta cooking water was added to help emulsify it, seasoned with salt and pepper, after which 2 chopped green heirloom tomatoes from Stokes Farm were mixed in before half of the pasta was divided and served in 2 bowls, sprinkled with homemade breadcrumbs which had been seasoned and toasted in a little olive oil, and scattered with micro mustard from Two Guys from Woodbridge
  • the wine was an Italian (Sardinia) white, La Cala Vermentino di Sardegna 2014
  • the music was Per Nørgård’s Symphony No. 1