I'm back in the city, and for the first supper I actually cooked for myself, I made some France-aghetti. I derived the name from the fact that it's shaped pasta from France, all in the shapes of famous French architecture.
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Delicious and educational!
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I have a habit of mixing things into my pasta sauce. Today's combination was tomato pasta sauce, cinnamon (yes, cinnamon- it's delicious with tomatoes), kalamada olives, and a side of pita bread from Opa! Om nom nom.
Remember that pasta in the shapes of things raises the fun of the pasta by a minimum of 40%.
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