Originally Posted by
indianwells
Agreed uk1, heavy tomato based sauces overpower the pasta sometimes. Myself I like nothing more than good olive oil, black pepper, finely chopped chilli, parsley, garlic and parmesan warmed and then tossed with some dried linguine (cooked). Nothing more is needed except perhaps a large glass of chilled Chablis!
Assolutamente!
It can be difficult enough if it's intensely flavoured but then it's often the quantity of the sauce. In it's simplest terms purely to illustrate the point .... if you had a bowl of pasta and added a spoon of Heinz tomato sauce ... it might be acceptable but a whole cup of it .......
Less and lighter is more.