Friday July 29
We had some gazpacho left over last night, but not enough to make an entire serving. So the next day we cooked it down into an excellent pasta sauce, helping it along with a splash of sweetish white wine and a squeeze of tomato paste for improved texture. Then we made it "angry" by adding the rest of the crushed chiles in oil left over from our cold noodles.
We don't pretend that this is arrabbiata sauce, as it's made out of what was originally Spanish soup with Chinese/New Mexican flavoring. Still, it tastes damn good on spaghetti with an abundant shower of pecorino romano, and used up these leftovers a treat.
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