Tonights dinner was influenced by a number of factors, the main one being my family were hoping to eat before 8.30. We also had a packet of ravioli in the fridge that had to be used and fortunately my wife found time during the day to find a couple of recipes in Allegro al dente that she thought we should try.
Allegro al dente was one of a couple of books from Jill Dupleix and Terry Durack in the 90s that came with an accompanying CD (the other being Hot Food Cool Jazz which we will also see later in the year). Naturally the CD with this book is an opera compilation and the recipes exclusively pasta. Like ’em both.
As for this recipe, if you’ve got a selection of herbs (rosemary, thyme, parsley, basil and oregano), olive oil and tomatoes, you’ve got a pasta sauce that is put together in pretty quick time.