I was flipping through Vcon when I stumbled across this recipe. Scott & I both really loved it. I served it alongside green beans and asparagus (not exactly complimentary, but that's how dinner in our house goes sometimes). I think I would have preferred it with whole wheat or spelt pasta and I plan to serve the left overs with toasted sprouted bread. For the recipe, I used the suggested fire roasted tomatoes (I highly recommend!), broth in lieu of white wine and omitted the oil. This recipe is easy and quick (just how I like weeknight meals) and fills the house with a lovely 'Italian Restaurant' aroma.
