Ready, Aye, Ready

Link: http://www.seriouseats.com/videos/2007/10/mario-batali-video-how-to-sauce-pasta.html

Interesting video from a TV chef on how pasta should be served with the sauce adding to the flavour rather than being the overwhelming focus. I rather agree -- the best lasagne is the one where the noodles act as a structural component separating the meat, cheese and tomato rather than as something limp floating inbetween the other pieces of filling. I feel much the same way about fresh tomato sauces; make it sticky, thick, gungy, but sparing. Tomato-flavoured water is for the consomme.

(Via Kottke)