When I was down in DC my dad and I were planning on cooking this one night but we ended up visiting all the crazy good restaurants in the area instead :) Once back in Rochester I figured I'd give it a try. I tossed the ingredients together one morning and stuck it in the fridge for the day. Once home from work I topped it with the breadcrumbs and into the oven it went. 30 minutes later it was out and bubbling ready to be tossed with some nice al dente pasta!
Well it sure looked pretty! I really thought I'd like this more then I did... there was something a bit too acidic about it. Anyone have any suggestions on how to cut the acid?? The recipe is from Giada and you can find it here.