Breathing Curiosity
…but it is very likely that this has no regular tradition, or common constant joy in any part of planet earth. The idea of grated raw beetroot, as “sauce” with which to eat spaghetti, does not seem like a common part of any cuisine. However, as of today I know that it looks beautiful, and… Continue reading Perhaps never before, or possibly a few times already
Once the spaghetti is al dente, and out of the water, I drop a tomato in. While the pasta gets the basil, olive oil, and grated cheese added, the tomato will become hot, and pop. Simple!
Spaghetti, parmesan, basil, olive oil, on Lenox porcelain
Tomato on scallions and saffron, on spaghetti with pecorino
just spaghetti (and fine olive oil, pecorino, and saffron)
Sila Blume 