Suzi's Blog

Spaghetti with Garlic, Tomato, Mint and Fresh Tuna from PASTA by the CIA

Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA —  is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then you have an alternative: the series of cookbooks written by…

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Zinfadel Spaghettini with Spicy Rapini

In Michael Chiarello’s Bottega, the head notes describe this dish as crowd pleaser. And as a celebration of Zinfandel. Spaghetti always seems to come to the table adorned with tomatoes. Here’s a way, by cooking in Zinfandel, to achieve a far more royal red color. A simple marriage of pasta and redness blessed by wine…

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Spaghetti with Cold Tomato-Mint Sauce

Imagine New Jersey was an island, with tall mountains separating alluvial valleys filled with farmland baked by the sun, and surrounded by warm waters flush with lobster, tuna and anchovies. And just like New Jersey, a lot of people speaking Italian. Well, fewer people, maybe just a million or so. That’s Sardinia, after Sicily, the…

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