I've struggled all day, trying to think of something that will partner with Annie's homemade gnocchi. Can't wait to enjoy those!
I've never made it, but the Andiamo restaurant in TierraSanta used to serve this fabulous Capellini Pomodoro, with fresh tomatoes and basil. I found a few recipes, very simple to make, and so...that will be my contribution on Saturday night!
Andiamo also makes their own pasta, and another of my favorites there was a crab ravioli, with browned butter sauce and butter fried basil leaves, but I'm just not that ambitious...yet. Maybe I'll try that another Saturday.
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Andiamo is right next to my old office. I love that ravioli.
ReplyDeleteI make gnocchi once a week (it's Lola's favorite) and I usually make a side of spinach to go with it. (Frozen spinach, cooked in a little olive oil, with chopped up onion, mushrooms, basil, garlic and oregano, with shredded parmesan or mozzarella stirred in.)
But, the capellini pomodoro sounds delicious and better than spinach.