This pasta with burst cherry tomato sauce is ideal summer eating. It’s filled with bright, fresh flavors and an addictive fried caper breadcrumb topping.
The usual fate of my cooking magazines goes a little something like this:
Receive magazine. Magazine sits on my bookshelf for five+ years. Eventually, a decade later, I’ll maybe cook something from it.
It’s bad. I’m trying to be better about it. In part because I’m sure there are a ton of recipe gems hidden away that I could have been cooking for the past ten years. Think of all that wasted time!! I feel especially bad about neglecting my Cook’s Illustrated magazines because I know how much time and energy they spend testing the recipes to discover the perfect strategy for making a specific dish.
