It is truly no secret that I love pasta—I mean, really love it. I eat it at least twice, sometimes three times, a week. My last meal on this planet would definitely, without a single doubt, be a big plate of whole-wheat spaghetti (don’t @ me), drenched in Marcella Hazan’s iconic tomato sauce and snow-capped with salty Parmesan cheese. (Okay, you get the point.)

Other than being, well, super delicious, pasta is reliably quick and simple weeknight fodder. With pasta, I can pretty much always have dinner on the table in under 30 minutes—15 minutes, if I really move sharpish.


* This article was originally published here

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