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Thanks for the advice, Mad Cook. I actually hadn't thought of canned tomatoes until now. As for where I'm from, I have been asked before on these forum and I keep politely declining an answer for personal reasons, but I'll say that it's not England :).

Thanks for the suggestion Fos, I'll keep it in mind. I wasn't looking to cook an Italian dish, and maybe it's just the term "pasta" that implied this. I could have said "flour and egg based unleavened dough", but then I suppose some people would have been scratching their heads in confusion :P.

I tried a simple pasta side dish yesterday to experiment with flavors, with pasta, butter, garlic and basil, next to chicken liver in tomato sauce with bay leaves. The combination worked well for me, but I found that I especially liked the smell of garlic and basil together, so I'll have to look...

Do you mean that anchovies also come in some form of paste? Does it retain the same taste as the actual fish?

I've actually never tried anchovies, but I can't really imagine a side dish with pasta and any sort of fish. That said, I'd probably give it a try if I had the chance out of mere curiosity.

Thank you for the more than helpful post. Coincidentally, the few times I have cooked pasta, it actually was as a dessert.

I hadn't considered it before, that's a very good advice. I'll keep it in mind.

Duly noted.

Thanks taxlady. Steve, I actually will use molasses instead of treacle, but I could use some guidance in how to substitute them. Do I merely use the same volumes? Meaning 100ml treacle would be the same as 100ml molasses. Dawgluver, I completely understand your request, but in truth I prefer...

I think I found a set of bamboo utensils once, but I can't remember what I thought of them. If I didn't buy them I'm inclined to think that set didn't make a good impression. But I'm still keeping an eye out for any kind of wooden utensils.

Thank you all for the information. It's already enough for me to keep making pasta side dishes for quite a while, but other ideas are still more than welcome.

Thanks for the tip. Unfortunately I live in an appartment block, but it's still something useful to know.

I thought I was asking a simple question with a simple answer, but I've learned more than I had hoped for. Thank you all kindly for your help. It's a real joy for me to post on this forum. It still surprises me how helpful and active everyone is. With every thread I start I end up feeling...

I've saved all recipes, but unfortunately I am limited by what are exotic ingredients where I live: treacle, golden syrup, shortening and bacon fat. Steve, I've only ever heard of treacle, but looking into it, is it actually molasses in syrup form? And would I substitute them at a proportion of...

Thanks for the suggestions everyone, I've noted them all down. Basil was actually what I was already considering, and now that you've recommended it twice it's what I'm going to try first. GotGarlic, I already sautee the vegetables, though I've never tried sauteeing mushrooms since I only have...

Thank you for the replies everyone. I have actually been looking for any kind of rigid spatula for an unusually long time, but have been unable to find any good enough until now. Wooden ones always felt like they weren't properly treated, as if splinters were going to come out after first use...

A while ago I tried a recipe involving peas and pork ham in tomato sauce, with carrots, onions, mushrooms and salt and pepper to taste. As with my previous sour cream sauce thread, I liked the recipe, but I keep feeling that something is missing, and that it could use some spices. So I've come...

I almost never eat pasta, so I have little experience with it as an ingredient, but it has been recommended to me as a side dish next to various meats or livers in various sauces, cooking it with butter, salt and pepper. I have tried this and I found it to be an interesting combination, only...

I've been storing 300g of unrefined molasses sugar for a while now because I had no recipe to use it in, until realizing recently that I could try and ask for recipe suggestions from more experienced users here. I'm looking to make anything sweet, but I'd like the recipe to be as simple as...

I recently acquired a high heat resistant silicone spatula to use mainly when cooking creams, cakes, various doughs and so on. Having said that, I was wondering if I could use silicone tools to cook in oil, since I have no experience with this. My main concern would be for the oil to stick to...

Today I cooked the dish again with added garlic and thyme and it made an incredible difference. It was much more flavored, and the flavors worked together really well. Thank you everyone, I'll be looking for guidance from you in the future as well.

Thank you again for your suggestions. I've noted them all for future reference. I appreciate the welcome messages. I do not feel it appropriate to formally introduce myself on the forums without knowing if I'll be a part of the community in the future, but I'll keep it in mind nonetheless...

Thank you everyone for your replies. I actually decided to post on this forum because as I looked through it, I couldn't find a thread that had no replies. Having said that, I'm still somewhat surprised to see that the users on these forums really are that helpful. Regarding your suggestions...

I recently cooked a simple recipe with chicken in a sour cream and mushrooms sauce, seasoned with salt and pepper. I feel that it could use some spices the next time I would cook it, but am unsure what spices I could use. If anyone has any suggestions, they would be greatly appreciated.