Spaghetti

Spaghetti with fire roasted tomato and goat cheese sauce, and salad. Wine: Martinozzi Rosso di Montalcino 2018.

The spaghetti is from an old James Beard recipe. I am always game to try goat cheese and its relatives in unusual places. (Once, years ago, I improvised a goats milk frozen yogurt which was quite funky but good.)