Cappellini alla Norma


I could tell you about my afternoon; or I could just present the phrases “you-pick vegetable farm,” “15 gallons of produce,” and “$21,” and leave it at that.  Coming home and cooking dinner was clearly the only option.  I finally made pasta all norma, which I’ve been wanting to do for ages.  I’m a little bummed to report that it was good but not mind-blowing.  I love the components–pasta, tomato, eggplant, basil–so I’m sure there’s a way to coax them into living up to their true potential.


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