Perfect-Pasta Tip

FoodandWine Recipe

One key to making a great-tasting pasta dish with an uncooked tomato sauce has nothing to do with adding extra-virgin olive oil, butter or cheese. My secret is to use the liquid that almost all tomato sauces give off as they sit. I undercook the pasta slightly, drain it, return the pot to the stove and spoon in the liquid. I add the pasta and stir over moderately high heat until it’s just tender and nicely coated. Not only is the pasta perfectly cooked, it’s infused with flavor.

PUBLISHED August 1999

YOU MIGHT ALSO LIKE