This is a wonderful, flavorful variation on a classic. We halved this recipe and served it as a side dish with steak. The texture and flavor combination was just right – and would work well with chicken, fish, or pork, too. The trick is to partially cook the pasta, strain it, then finish cooking it in the tomatoes to absorb the flavor. We’re sure to enjoy this again & again.
|Sea Anemone – Sycamore Cove Beach, CA|