FOOD DIARY: penne pasta with Diane’s diavalo sauce

Diane cooked us a great dish of pasta last night using penne pasta because the sauce was wet enough to coat the interior of the pasta tubes.  She flavoured it with fresh margorum, garlic, anchovey, small liguian olives and of course diced tomatoes with some of the can’s liquid.

After this robust pasta she fixed us a frtesh cleansing  spinach and mushroom salad.

We finished the bottle of Abruzzo wine also from last night and peace reigned in Leeming!

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