I was torn between Marcella Hazan’s (her name be praised) bizarre because you can’t believe it will work and a basic pomodoro so I mashed the two together with some bucatini my wife picked up the other day. Bucatini has been a fixture in our house for years but lately she’s been coming back from Aldi with a selection of varied pastas. She’s sent me diving into my copy of the Geometry of Pasta and scanning suggested recipes from any of a dozen books and web sites.
It’s been fun. I’d never had casarecce, but thanks to her adventurous shopping I’ve learned that with arugula and cherry tomatoes it sings. Chittara needs bottarga and while I love rigatoni with pancetta, peas, and cream the best choice for that sauce is garganelli. But today is back to basics, or at least experimenting with basics.
I was working on a few technical issues on this site so I haven’t been posting lately. One of my favorite writing stops is over at rollbamaroll.com where they have indulged me for almost seven years now.
I write a food column, mostly before football games. A what to eat when you have a tailgate or game day party type of thing.
This year the basketball team is doing so well that I thought I’d throw one in for those guys. The post went up Sunday before the game. I would have linked it here, but technical blah blah blah.
We won, big. 96-77 over Maryland to land us in our first Sweet Sixteen since 2004.
As it happens the women’s team is playing tomorrow (3/24) at noon CT on ESPN2, also against Maryland and this is a Sweet Sixteen matchup. Please excuse the recycled link, but Roll Tide.
28 ounces canned plum tomatoes, with their juices and torn apart by hand
1 yellow onion, don’t worry about its size
5 T unsalted butter
Salt to taste
This is a recipe that the well versed tomato sauce maker will look at and scoff. I didn’t believe it but it came from a Marcella Hazan (her name be praised) cookbook so it was invested with hours upon years of good will, so I gave it a try. In one sense it’s amazing. In another it’s a disappointment.