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Old 10-25-2008, 05:08 PM   #11
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just to add to breezy's insight, a "full" tomato sauce is the type of overkill as i'd mentioned above. the idea is to taste the specialized pasta. a simple, fresh tomato sauce would work, even a spanish style one with light garlic and citrus.
or just coated in olive oil, s&p, maybe some cheese. that's it.

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Old 10-25-2008, 06:39 PM   #12
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Yes - Bucky's right. A light, fresh tomato sauce would be fine. The type where all the individual ingredients are pretty much still recognizable. I'd just steer away from the usual full-fledged thick long-cooked marinara or ragu type of sauce. There's never any point in using those on flavored pastas.

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