Mario Unclogged: Spaghetti al Pomodoro
Editor's note: We're thrilled to introduce our bureau chief of all things Italian on Serious Eats, Mario Batali. Mario will be weighing in regularly on, well, anything he cares to weigh in on. We're excited to have Mario on the site, mostly because he loves to eat and cook as much as we do, and because he adheres to the Serious Eats bywords—Passionate, Inclusive, Discerning—in all of his far-flung endeavors. —Ed Levine
Nothing, nothing, sounds better than a plate of spaghetti al pomodoro in the month of September.
Did I say nothing? I meant nothing!
The myth of summer tomatoes will continue, but real cooks know that the maximum flavor raver for the golden love apples' peak of perfection is in fact September and even October. A walk through nearly any farmers' market in the northern hemisphere will prove me correct, as one jaunt this last weekend through the Union Square Greenmarket did. There are literally three dozen different types of magnificent tomatoes available in assorted hues, with fantasy names from Green Zebras and Brandywines to Black Russians, Wrinkly Ligurians, Ox Hearts and Cherokee Purples.
, this week's featured book. Our final recipe from Patricia Well's 
The hardest part about the stuffed vegetable recipes that I’ve tried is that whatever I happen to mix together—no matter how thoughtful the combination—has to come to together perfectly at the same time. Which, as I’ve found out the hard way, is nearly impossible when you combine meats, vegetables, and cheeses. I’ve had to precook multiple different items, combine them at various stages of doneness, and hope for the best. 
