So, when we were in NYC last time, before our trip was wrecked by a sick dog and an early departure, we ate Italian food at Margheritas in Hoboken with our friends from Greenville. It was one of the best meals we’ve had in NYC in recent years, and I couldn’t get the arrabiata that I had out of my head.
It was a really fresh tasting tomato sauce, spicy but just really tomato-y, not bogged down with lots of other flavors at all. What I loved about it most, though, was that there were hot and mild peppers in it, and some of them were pickled.
Pickled anything is just the best ever, you know?
This is my version! Spicy, sweet, tangy, and SIMPLE. It’s definitely a new favorite around here, and I’m already planning how I can recreate a summer version with just fresh tomatoes when ours get ripe. How great would that be?