CMYK

I have been wanting to finish up writing about my time in Italy, but things have been quite busy lately. I only have a couple more things to write about, but I think I was subconsciously avoiding it because it felt like putting the final nail in a coffin. However, right now I am waiting for a screen to dry so I can print, which is about as interesting as watching dough rise. Thus, I figured now would be a good time to write about food (when isn’t?).

It was the last week and I still had food I wanted to prepare. We also wanted to have a final house dinner. Unfortunately, Joey left a day before, but we went out to eat with him before leaving. For this dinner, I made spaghetti con il diavolicchio. This recipe requires putting the garlic and peperoncini in olive oil a few days before the food is actually made. When I first read the ingredients for this dish, I was expecting a spicy tomato sauce. As it turns out, it is more of an oil-based sauce with tomatoes. I was also expecting it to be very hot. It was, but not how you might think. Rather than being a tear-jerking, fireball-inducing sauce, it was just a slow burn that gradually grew, but never became overwhelming. It was very good and I think it could be enjoyed even by those who do not particularly like spicy food. It was a great food to have with friends and a large plate of garlic bread.