Thanks, Graziana - good tip about the olive oil, especially if the sauce may be sitting for awhile. I also like what you said about infusing vegetable flavors (which I'll try next time), and keeping things simple. So much of traditional Italian cooking is very simple - olive oil drizzled on bread and toasted, for instance. Or shredded zucchini cooked with egg and a touch of salt, which I enjoyed last night. Thanks again to Marcella for reminding us that simple can be very delicious indeed. PJH

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