Since I had not eaten since midafternoon (a quick repast of stuffed grape leaves, hummus, crackers, and taramasalata), I sautéed some onion; added leftover puréed tomato sauce, leftover peas, a dot of butter, grated Parmigiano, a splash of white wine, a few torn basil leaves, and a drizzle of EVOO; and cooked it in a saucepan for about fifteen minutes. I boiled some pasta (tubetti), tossed it all together, ate two bowls of the stuff accompanied by a glass of red wine, and then wrote about it.
