Comments on: At the August 1st West End Farmers Market…

By: paul

paul — Mon, 03 Aug 2009 05:04:12 +0000

Hi AlysO,

Thanks for your comment. You are correct, I meant to say bronze ‘died’ rather than “dyed”. Big difference! :)

When I get to some of the specialty Italian shops in East Van (such as La Grotta del Formaggio on Commerical and 1st), I like to pick up a selection of pastas made in this way from a company called Rustichella d’abruzzo.

By: paul

paul — Mon, 03 Aug 2009 02:33:28 +0000

Thanks Christine. I will try this. I rarely cook with anchovies, but it’s always been on my list of things to do more with. I actually picked up a few tins of anchovies packed in olive oil a few months ago in Steveston. I have lots of cherry tomatoes and plenty of pasta, so this will go into the meal rotation this week.

By: AlysO

AlysO — Mon, 03 Aug 2009 01:25:23 +0000

hmmm … you might be thinking of bronze ‘died’ (as in run through a pasta maker that used an extrusion die made of bronze) rather than ‘dyed’ which would imply that it was coloured ‘bronze’ …
It all sound delicious – :-)

By: Christine

Christine — Sat, 01 Aug 2009 14:57:33 +0000

Another similarly simple recipe is to throw in a can of anchovies in hot olive oil while your pasta is cooking. The anchovies will dissolve in a few minutes. Then throw in the cherry tomatoes, warm up for another minute and toss in with the pasta. There’s no need to add any anything else but I’m sure a few herbs wouldn’t hurt.

It’s a great dish to make at the end of the day when you really don’t like spending too much time in the kitchen.