Eating fusilli, probably with arrabbiata sauce made from local tomatoes. This is the lunghi (long) variety of fusilli, which resembles a corkscrew or phone cord, not the cut variety which are more like flat twists. Fusilli were always a favorite of mine going back to childhood, something we often ate at my grandmother's house. However, it was not something readily found in the supermarkets of Carbondale, so I used to import (along with some other obscure pasta shapes) several boxes from New Jersey every time I made my semi-annual trip home.
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