This special recipe comes by way of my Pittsburgh Post-Gazette colleague Gretchen McKay. It was given to Gretchen by her neighbor and good friend, Jospehine Coletti, who is a native of the tiny town of Opi in the mountainous Abruzzo region of Italy. We like it best over a large pasta, like rigatoni, which has ridges to catch the chunky, tart sauce. Add lots of freshly grated Parmesan. This freezes well.