I am still working on the pork roast, but last night, hungry, I added some pasta. I made a sauce from things grown here in the Sabine garden.
You can see my sweet and small hot peppers, garlic, tomatoes, basil, garlic, fresh green fennel seeds. I didn’t grow the salt.
The whole thing had to be reduced for a while. Then I added the herbs.
I didn’t want to overdo basil with this. I could have used oregano, but I wanted to keep it on the sweeter side.
At a certain point it can help to add some starchy water from the pasta pot. This can bring the sauce together if it is sufficiently starchy. I don’t often do this, because you mostly run a risk of making the sauce watery at the wrong time of the process: bad!
Then I settled in to watch the noble Twins against the hated White Sox.
Alas, evil triumphed, …
… but supper was great!