Thursday, October 18, 2007
A Great Presto Pasta Article from the New York Times
I know, I should be writing my own articles, especially for Presto Pasta Nights....but this one was too good to resist. Mark Bittman, great chef and cookbook author, had some interesting things to say yesterday in the NY Times about the sauce vs pasta proportions. Which was very interesting since lately - it is Fall after all - I've been making lots of soups and many of them have pasta in them like this Moroccan Chickpea, Lentil & Orzo Soup I made a couple of days ago - very tasty, indeed, especially with the lemon juice and fresh mint added just before serving. But I digress - as is my usual way.
So, back to the topic...should we reverse the traditional way of serving pasta, which is more pasta than sauce (the exception being soups like Minestrone)? By cutting back on the pasta, we cut down on the carbs...healthier choice, but...I know when I eat my Auntie Shelley's Spaghetti with Meat Sauce...I prefer tons of sauce topping a little bit of pasta.
Then again, when I made those cute little Potato Leek Sacchetini ..the sauce was minimal.
Tonight I'll be making the NY Times recipe of Chickpea & Chorizo Pasta with Breadcrumbs. I'm not sure which category it falls in, but it sounds awesome. I'll let you know tomorrow in the roundup.
So where do you stand - lots of sauce, minimal pasta or lots of pasta, minimal sauce or like I usually do...lots of sauce, lots of pasta?
Related Links:Food and Drink easy cooking recipes pasta Food Blogging Event Presto Pasta Night