This is the last recipe for the week we devoted to blogging about interesting but simple pasta sauces.
The Italians love tomato sauces, but certainly do not use them exclusively. Remember they were eating pasta countless years before the tomato was introduced from the New World.
Italians do tend to think it is more about the pasta than the sauce, and curse Americans for over-saucing our pasta. It is not supposed to be soup, or so they say.
Did you know pasta experts say they can taste the difference in each pasta shape?
Below is the simplest recipe I have offered up this week, but it is good, especially if you have been careful to use only the best ingredients, including a good imported Italian pasta.
ROSEMARY AND BUTTER PASTA
1 pound pasta
6 tablespoons butter
2-3 cloves smashed garlic
3-4 fresh sprigs of rosemary
Lots of Parmigiano-Reggiano
Cook the pasta according to package directions, drain and set aside. Met the butler in a large pan, add the garlic and rosemary and cook slowly for 4 minutes. Remove and discard the garlic and rosemary. Add the pasta to the sauce, toss well, plate and garnish with the best cheese in the world, Parmigiano-Reggiano. Serve at once.