The piney tang of rosemary scented the heavy, humid air in the garden yesterday afternoon and reminded me of a dish from my first cooking job way back in 1985: store-made angel hair pasta with fresh tomato sauce. The sauce was simply crushed tomatoes, garlic, and rosemary, simmered briefly and finished with butter. I had a half dozen imperfect late-season tomatoes in my basket, and the rosemary was plentiful, so all I needed was the pasta.
Once I got home, I pulled out my ancient hand-cranked pasta machine, threw a couple of eggs in some semolina flour, kneaded the dough briefly, rolled it out, and cut it into angel hair. Then, I skinned and seeded the tomatoes, ground them coarsely, and made the sauce with my rosemary and garlic.
It was sublime.
Yaaaaaaaaaaaaaayđź’•
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