Most people wouldn’t call me a gourmet cook. In fact, most wouldn’t call me a cook! But when I saw this recipe from Manhattan’s Sfoglia in New York magazine, for some reason I had to give it a try. It was fun to saute strawberries, though it felt strange to make pasta sauce with no onion, basil, garlic, or oregano. The end result was super-sweet, but that’s okay with me — I like my red sauce sweet, and the strawberries gave it a nice bite. My husband and I ate heartily, but the truth is, I probably won’t make it again. Chalk that up to not being used to tasting strawberries in a main course (or perhaps not having the skills of a restaurant chef). Here’s a note if you try this at home: do finish the plates with ground pepper. I forgot this step, and when I added it halfway through my meal, it really seemed to tie together all the flavors. -Mary T.