IN PARTNERSHIP WITH 
Typically when I make Spaghetti Alla Marinara, it usually involves roughly chopped tomatoes, garlic, random vegetables from the produce drawer, and a handful of Barilla pasta —all thrown together in two pots and ready to eat in 20 minutes. When my friend Josh suggested that we make spaghetti for dinner, I had no idea I was in for an authentically lengthy Italian experience.
Last Thursday a bunch of us city folks made a trip down south to Louisa, Virginia to stay at my friend Tristan’s family farm. We hopped on the Boltbus for a 4-hour wi-fi and coffee fueled journey down to Washington D.C. Arriving in the early afternoon, we spent the rest of the day walking, eating, visiting National monuments, and then eating some more. Greasy sliders from Matchbox were followed by gloriously juicy cheeseburgers at Ray’s Hell Burger—the beefy patty oozed with intense beef flavor. We concluded our day of eating at Dolcezza, a gelateria in Georgetown, where we cooled down with cups of gelato. The Blueberry Lemon Thyme and Lemon Opal Basil gelato burst with creamy, tart, and herbaceous flavors, waking me up from my sluggish summer lethargy.
Baby sliders topped with a mountain of fried onions
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