Spaghetti with tomato and rosemary sauce
In an attempt to go simple, this week's pasta turned out too simple. I had cooked some dried split peas on saturday evening, but I was missing other ingredients so I decided to use up the half bottle of passata I had in order to not take too long to leave the house after sunday lunch.
I had envisioned it perfectly: the simple taste of tomato, the fragrance of fresh rosemary -- still a lovely green since we brought it from my uncle's house -- coating each spaghetti noodle evenly. My simple vision came to a simple end: my sprig of rosemary wasn't enough, and neither was my passata, which in the last minute I had to share with mother and half a bottle became one quart (that's why the cherry tomatoes are there). Maybe next sunday...