After spending a few weeks with relatives in Sicily I experienced a number of excellent recipes. This one, which my cousin Mario had named Pasta a la Trapanese was an easy keeper. The key, as he explained, is to use almost rotten tomatoes and then just pass them over the cheese grater into a bowl with EVOO, garlic, salt, pepper, basil and GOOD parmigano reggiano. I imagine the feta would be nice and I'll try it and omit salt. ALWAYS a hit!
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After spending a few weeks with relatives in Sicily I experienced a number of excellent...