1) Rigatoni gratinati, with a basil tomato sauce and lots of pecorino and parmegiano on top, baked to a nice crisp.
2) Bucatini alla Bolognese
3) Ravioli Primavera
4) Risotto (if rice is considered a pasta) ai Funghi Selvatici.
5) Tortellini di spinaci gratinati
6) Linguine al tonno e alici. (tuna and anchovies).
7) Spaghetti in bianco (just butter and parmiggiano).
From Washington DC! A Florida Gator!
When I cook pasta, I toss a couple of crushed garlic cloves in the water as the pasta is cooking. I also do his for potatoes. You can never have too much garlic. Good for the heart.
What a great idea!
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
I have been doing this for years. And I leave the garlic in the pasta when I drain it. Whoever eats the most pasta gets the garlic. It is already cooked, so the strong taste is gone. And for the potaotes, I just mash the garlic right into the potatoes. It adds flavor to them and no one is the wiser.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"