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It couldn’t be simpler,  it couldn’t be harder. All you need are dead-ripe tomatoes, vigorous basil, a clove of good garlic, a pinch of crushed red pepper flakes, extra-virgin olive oil, bucatini, and parmigiano-reggiano. This morning the tomatoes spoke to us, “Pick us, we’re ready.” And they didn’t lie. So we made our summer pasta, the one we make every year. The hard part has been waiting for the tomatoes to hit their stride. It was worth the wait.

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