This is the cover recipe from Bon Appetit's May 2011 issue, aka 'the Italy issue.' Nick and I followed the recipe verbatim, except we cut everything down to serve two rather than four. It was simple and quick, required minimal ingredients, almost all of which are routinely in our pantry, and quite tasty. It's a great recipe to have in your repertoire for when you haven't been to the grocery store in a week and think you have nothing left to cook in the house. I learned one or two new pasta cooking methods as well. All in all, I have to say I like Bon Appetit's new 'GQ-ed' format.
2 comments:
That is a great pantry dinner idea. I am bookmarking for future use!
hey! we did this same dish (from the magazine and all!) on Tuesday night to. tasty and coincidental!
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