Rethinking Pomodoro

I’m a huge fan of Capellini Pomodoro (as witnessed here and here). But tonight I needed to get to the point. So I improvised by cooking angel hair in chicken broth instead of water, and served it with olive oil. It had the same rich quality as a good Pomodoro, in half the time. And it still paired nicely with a glass of Zin!

One thought on “Rethinking Pomodoro

Leave a Reply