Americans have a funny relationship with pasta. It has become such an integral part of our cooking, but we tend to fall into one of two camps: We either depend on recipes that are rooted in Italian tradition, or we’ve strayed — or perhaps galloped! — so far from tradition that we don’t even think of pasta as necessarily Italian anymore. For both groups, it’s all too easy to get into a rut.
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May 13, 2024
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Dan Pashman’s chili crisp-tahini pasta is a tasty red-sauce reprieve - The Washington Post
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