The other day I threw together pranzo (lunch) real fast after shopping at the Friday Flea Market. It was a mix of zucchini, pomodori (tomatoes), cippolle (onions), and olio di olive. After making the sauce, I tossed it with some fresh cooked casarece pasta, and topped it with some freshly grated grana padano cheese. It was a perfect pasta made with farm fresh ingredients.
