Tonight's new recipe is a riff on the Bucatini with Butter Roasted Tomato Sauce from the November 2013 Bon Appétit. Instead of canned tomatoes, we used fresh tomatoes, and did not remove the skins. We also added about 8 oz of fresh chanterelles. The flavors are great, and we give the riff a 4!
Served with mâché and diced red bell pepper with a dressing of Maggi, balsamic and Persian lime infused olive oil-a nice balance with the pasta!
Wine: Villa Medoro Montepulciano D'Abruzzo 2008
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