On Top of Spaghetti

Turkey meatballs, with minced turkey bacon, onion, garlic, herbes de provence, and a pinch of flour, in a tomato sauce with chiffonaded kale, piquin peppers, more garlic and onion, oregano, and a splash of wine. The spaghetti in question was organic whole wheat pasta, and the wine a 2003 Raymond Usseglio Châteauneuf, which was just right, since its relative lightness kept its youth from interfering with the expression of all the nice fruit, herbs, and earth that it had to offer.

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