Last night i made spaghettini with Carbone™ brand pasta sauce. Like Rao’s, it’s based on the recipe of a renowned New York restaurant, but this was “marinara delicato”, made without garlic or onion. I have no problem with either, but I was intrigued by the ingredients, which included carrot, a classic way to counter acidity and imbue mellowness. I tasted the sauce and it was quite lovely. I tasted it again, and again, until I’d used up nearly a quarter of the jar!
I had some deli meatballs but decided to just have a plain marinara spaghetti. It was very nice but unfortunately I decided to have a short nap afterwards which lasted until the early morning.
I mixed the leftover spaghettini and sauce together and put them in the fridge. I trust I won’t get food poisoning – the house is reasonably cool. But if you never hear from me again, you’ll know why!