Tuesday, November 19, 2013

Spaghetti with butter-roasted tomato sauce

Bon Appetit, November 2013, pg 52.  Also epicurious:


The recipe calls for 12 oz bucatini, but we used 16 oz spaghetti. So we adjusted the recipe to make more.  This turned out quite tasty. Garlic o rama though!  We got some sausages that we cooked in the side to serve with the pasta.

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