Farmers' market pasta with heirloom tomatoes, rosemary, and basil from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • drb on September 02, 2012

    This sauce was even better the next day after being refrigerated and the flavors had more of a chance to meld. While Maria Speck advises letting the sauce have between 30 minutes and two hours to come together at room temperature, my husband found the sauce too acidic, and I didn't think the flavors were well integrated after more than an hour--the anchovies were much more pronounced the first day than after the remaining sauce spent a day in the refrigerator.

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