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!
Yup. Sometimes I add a few capers and/or fresh anchovies and leave out the parmesan.
I see the need for a tomato sauce when you're making a ragu but plain tomato is dull and heavy.
If it must have tomatoes then I like to blanch fresh ones to remove their skins and then finely dice them before adding to the chilli, parsley and garlic above. Let the pasta warm the ingredients.