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SO good! The first time I made this, I found out halfway into the recipe that I didn't have any tomato paste, so I tried to think what I could substitute that was acidic, fruity... and remembered that I'd just bought a jar of preserved lemons. (I wonder if the pasta al limone recipe inspired that substitution?) I used a half of a lemon -- I'd stick to one third to one half and not more -- and chopped it very fine, and mixed it in. And it was fantastic. (I actually like this version better!) The Aleppo pepper oil is so good. (I've been cooking scrambled eggs in Aleppo pepper oil and calling them my "dinner eggs".) I've discovered so many new flavors because of Milk Street. Thank you for inspiring us!