al dente with a little olive oil, squeeze of lemon, arugula, toasted pine nuts and shaved parmesan cheese :D
Al dente, with lots of, has to be imported, ''fresh grated''.... Parmigiano Reggiano and Peccorino Romano cheese.... sprinkled on top. Hot italian sausage, ground beef, all sauteed, in garlic and olive oil, onions, some bell pepper, more garlic, sauteed in more olive oil, then some pork fat, a chunk, not to eat, this goes into the sauce, with all these other ingredients, the sauce, italian tomatoes, crushed, tomato paste, to the thick consistency, spices, more hot pepper, Bay leaf, basil, italian oregano, a dash of thyme, a few other secret spices, family recipe from Sicily. Then simmer the sauce for 6-8 hours.<br />
Served with italian bread, painted with herb sauce, olive oil, more garlic, basil, oregano, dribbled into the inside of the italian bread (has to have cornmeal on the bottom crust, and sesame seeds on top crust). Next paint the outside of the loaf with the mixture of this olive oil and herbs, wrap in aluminum foil, only to take the foil off toward the end of the baking/heating up of that loaf in an oven set to 350 degrees, served with a nice meditarrian salad, topped with Feta cheese, now that's what we Nyers call italian!
With tomato and basil sauce & add bit of Italian tomato & olive stir-in sacla..
Lots of cheese
I make it with homemade marinara sauce .. just like my little Italian grandma taught me. :) Always sprinkle a generous amount of Parmigiano Reggiano cheese on top!<br />
I cook the pasta "al dente" .. so it's never mushy!
Smart man. :)
topped with some sort of marinara sauce..and so what time is dinner???
With meat sauce
to stick to the wall =)
Mmmmm with pesto sauce and lots of garlic!!
Your answer is already making me hungry!
The way my Mom makes it.
With vagina juice.
In a pot of boiling water
i don't - dislike the stuff