We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Remember the rule: Toss the almost fully-cooked pasta in the hot saucepan with the sauce. Don't dump sauce on top of pasta. Some parmesan shavings on top is nice, and maybe a little parsley. Almost any sort of pasta works.
Sometimes I buy Chef Boyardee Spaghetti and Meatballs. I've found that if you microwave them in a ceramic bowl for exactly a minute and a half, they taste as if they had come from a four star restaraunt. The key is to serve them with pickles, and garlic toast. That's the traditional way to go.
My wife often makes pasta with a simple sauce of olive oil, hand grated cheeses and herbs. I don't know what the cheeses are and all I know about the herbs is they are fresh, never dried, and include basil and oregano, so we only get it in the warmer seasons.
She won't tell me what kind of cheese or the exact herb composition. She says I love that pasta more than her and if I get the recipe I'll run away with another woman, one with bigger boobs.
Anyone know what kind of pasta she makes, maybe what the recipe is?
The best way to have basghetti...as my kids called it...is to have it as leftovers. Preheat a skillet, dump a large spoonful of bacon fat and get it sizzling. Put the basghetti in and put a layer of pizza cheese over the top. Cover and let it all melt. Serve hot. Happy babies.