I tried that pasta recipe you mentioned last week and it turned out really well. I made a few adjustments because I wanted to use what I had on hand. Instead of the regular spaghetti I used the fresh fettuccine from that Italian market downtown and it made a big difference in texture. I also added some roasted cherry tomatoes on top which gave it a nice sweetness that balanced the savory elements. The sauce came together pretty quickly once I got the garlic going in the olive oil. I think next time I will add a bit more red pepper flake because I like things with a little heat. My family really enjoyed it and my daughter asked if we could have it again next week. I will definitely be making this one again and maybe try it with shrimp next time for a variation. Let me know if you have tried any other variations on this recipe because I am always looking for new ideas to switch things up.

I also tried a new method for cooking the sauce low and slow which seemed to deepen the flavor quite a bit. Normally I rush it but letting it simmer for an extra twenty minutes made a noticeable difference. The fresh basil from the garden added a nice brightness at the end too. I will send you the exact measurements I used once I write them down properly.