Pick-up Sticks

The past two weekends, I've slow-roasted a huge pan of summer tomatoes with oil, balsamic vinegar, thyme, cane sugar, sliced garlic, and S&P. Mostly, we've been smushing them on bread with cheese for breakfast.

Another thing I used them for was pasta: namely, linguine by Divella. The one I used was basil and garlic, but according to Adam, it tasted more like green tea. I thought it was a bit too peppery, but in any case, it stood up to the strong flavours of the roasted tomates, which I stirred into the cooked pasta along with some navy beans that I had boiled and then pan-fried with onions.

Divella is available at Italian shops all over the city. I picked mine up at DiRienzo (1121 Meadowlands) for $2.99.