Monday 26 May
After our long journey from Texas,
we turned to Pasta Puttanesca, the traveler's friend. We made it with fresh tomatoes (which we'd
left in the fridge to prevent explosions while we were gone), tomato paste, garlic,
white anchovies from Fasta Pasta in the covered market, a can of tuna, and
plenty of capers and black olives.
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