NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of s (Spaghetti Recipes)
Freshly made tomato sauce — it will keep in the refrigerator for up to five days, or can be frozen — simmers on a stovetop. Tomatoes are now at their ripest and reddest, so go ahead and make a batch of quick, fresh sauce.
Shrimp, fresh tomato, and spinach with fettuccine pasta in garlic butter sauce – a delicious Italian pasta dish and a great way to use up a bunch of fresh tomatoes you might have sitting around in your kitchen.