Can’t say that I grew up loving pasta. Except for my mothers awesome carbonara, the recipe I will share once here, it all came to over boiling pasta and eating it with saucy dishes. I know better now but can’t say I eat pasta often even now. Usually, there is a recipe I’m obsessed with at the moment and make it often and then forget about it and find another. This is my current favorite pasta 
Imagine eating salmon that is so fresh that you can eat it raw without any fear. Because it’s been caught that morning and you just bought it on the fish market, right on the shore. And when it’s that good and that fresh, well, you really shouldn’t do much with it. Keep it prepared simple.
You can’t go wrong with ricotta and marinara when you’re stuffing pasta. So here is an idea on how to use it with jumbo shells.
Today I’m sharing a dearest friend’s recipe. One of those dishes you try at somebody’s place, adopt, and each time you make it, you think of your friend. I’m thinking a lot about Sanja these days. She used to be an editor in a food magazine that I loved a lot and shared lots of recipes I tried from there with you. And now it’s canceled. After 6 years, on a birthday issue! Who cancels magazine on it’s birthday issue?! read more