Boring old Pasta?

[tim]

Not really. Came across this, looking for a supper last evening, & thought it unusually good.

No time to make ones own, so used bought Tagliatelli. Didn't go for pine nuts - time & cost!

But why Cayenne AND Chilli Flakes?

http://img.photobucket.com/albums/v164/photo04/cooking/pasta.jpg

[tim]

[calendula]

I would say that apart from the chilli flakes adding yet more heat and flavour they are there for some dashes of colour, seeing as the cayenne is used as a powder - it is laways nice to see flecks of chilli in a dish, methinks

so worth making your own pasta as well  :)

[valmarg]

Also, why saffron and turmeric?  With both the dish will end up as orange as Peter Hain.

valmarg

[tim]

Don't know about him, but I would have the Saffron for its flavour, which I love, rather than its colour which, although modest, was adequate in the boiling.  Turmeric in the Butter seems OK for colour - although the Butter is already brown!

[asbean]

And make sure you use the best pasta - Barilla, or at worst De Cecco.  And never overcook it.

[tim]

And who, pray, overcooks Pasta??

[asbean]

Certainly not me ... I've been well trained.  It's the one ingredient that has to be properly timed and tested and served as soon as it's ready (al dente).  You don't butta la pasta (i.e. throw the pasta in the boiling water) until the guests are actually arriving at the door or the people eating the pasta are the cooking time away.

Of course that doesn't work with cheap s/market pasta, it goes soggy immediately and is only fit for dogs.  :( :( :( :( :(

[cambourne7]

my fav pasta dish is pasta with olive oil, parsley and garlic

YUMYUM