I was cooking some mostaccioli pasta yesterday and needed to prepare a red meaty sauce. The cornerstore had no basil left so for a moment I was concerned about the outcome.
What I did have at home was both coriander and continental parsley to green the sauce up a bit. In the end I chopped up some flat leaf parsley and used my usual selection of spices consisting of oregano, pepper and salt.
I was amazed by the result! Continue reading