As I mentioned before … I’ve got a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s) with lots of pasta recipes. It’s a cookbook without any photos & the recipes are short – reduced to the essentials. Nevertheless it’s a treasury of ideas how to prepare pasta adding vegetables, meat, fish and seafood … When roaming the book … I got intrigued by a simple approach to spaghetti with tomato sauce…
We won’t need so many ingredients: … and pasta – big rigatoni!
Some years ago I posted a Shakshuka recipe – I think it’s time & appropriate to renew the post & add some simplifications fitting into our present-day life. Back then I stated: Shakshuka is everywhere!Then Shakshuka was some sort of It-meal because it seemed that any food blogger had just stumbled across Shakshuka. Then I created some Shakshuka from the scratch – today I live w/ some simplifications. Both versions will be found in this…