Here is a new pasta that sparked joy on my palate.
Cooked perfectly al dente, the fresh Farfelle or bowtie pasta has the vibrance of summer written all over it thanks to the bright raspberry vinegar Caponata, a Sicilian style of sauce that’s chockfull of eggplant, celery and olives.
Nicely rounded off by some creamy ricotta and jazzed up with the crunch of toasted pinenuts, I felt every forkful was a happy dance in my mouth.