Friday March 11
This was the result of Barbara monkeying around with some leftover tomato puree. The sauce contained half a shallot and two cloves of garlic, minced, which caramelized in a pan with oil while the bucatini water boiled. Then a little tomato paste and a sprinkle of red pepper flakes went in. Then the tomato puree was added to simmer and reduce, plus a little too-sweet white wine we had sitting around, in lieu of the usual pinch of sugar. Then a handful of chopped black Moroccan olives; and since it was still a mite bland, another handful of chopped sundried tomatoes in oil, and as many fresh oregano leaves as could be gathered from the garden without putting on a sweater (it was raining). It ended up overthick, despite the water retained in the holes of the bucatini even when you drained it. Good with lashings of pecorino romano, though.
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