For chef Gabriela Cámara, pasta has been a go-to comfort food during the pandemic.
The Mexican chef loves combining different vegetables and proteins to make variations of a theme. (The common theme being pasta.) The recipe she’s been turning to the most is a fresh tuna pasta with tomatoes and capers, the latter an Italian touch.
“There’s been a huge thing about comfort food and what is comforting,” she told the PBS NewsHour. That often means a mix between carbohydrates, some vegetables, and a protein, along with “a little bit of fat, in the way of cheese, of bacon, of lard.” For her pasta, she’s relied on ingredients that can be locally sourced in Mexico City.
Photo by Alanna Hale
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