Note to Self:

Tuesday, June 15, 2010

Seafood Penne Rigate Fra Diavolo

This is one of my favorite pasta preparations. I could eat this, or a variation of it, three times a week and not tire of it. Not surprisingly I had it for dinner the other night (made with tilapia). To see an earlier post, complete with the recipe's history, etymology, pictures, directions, and recipe, click here.

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