So when you buy filled pasta from Costco, it comes in two large packs. Most meals only require one of those large packs, like when I made the borsetti with broth a ways back. That meant I had another pack of goat-cheese borsetti.

Once again, I didn't want a heavy sauce, but I did want something tomato-ey, so I tried something new - a raw tomato and roasted garlic "broth" inspired by the "tomato water" you see on a lot of food shows.

Tomato water is the kind of thing you make when you're a chef and you have a lot of free time. You get fresh ripe tomatoes, you puree them, and you let them strain through cheesecloth overnight. I went with something simpler and cruder - about half a can of diced tomatoes, a couple of fresh Romas, and about a head's worth of roasted garlic, just pureed in a food processor.

Why the odd proportions? Because I started with a full can and some roasted garlic, then dumped half of it all over the stove and counter instead of getting it in the pot. So I did the fresh tomatoes and some more roasted garlic to get the amount back up to what I was expecting. I am not, This may shock you, but I am not the most delicate, graceful flower in the kitchen. You should see my paper towel budget.

Then I just heated the mix over very low heat until it was warmed, but not cooked, and poured it over the cooked borsetti. Finished with wome fresh basil and a few sliced and sauteed mushrooms. I'm not huge on the whole seasonal eating thing, but I'm defintely ready for some spring food, and this is a step in that direction.