There are so many things I have to say about food, I can't even keep track of them all in my head. Here are some things that have occurred to me while cooking or shopping for it:
The shape of pasta matters more than most people give credit for. I want my campanelle to be lightly dressed with either oil or butter and some salt and pepper. Maybe I'll add cheese. Never a thick sauce. Sauteed veggies on top? Sure! Anything light and pretty works. But when it comes to puttanesca and other hearty sauces, I either want a substantial rigatoni or one of the long pastas (fettucini, linguine & bucatini are my favorites). The long pastas can be rigate (ridged) or not, either way they just look gorgeous with the sauce. Also, you can eat your long pastas anyway you want, but I'm going to lightly dress mine, then slurp the hell out of it. No spoons for me unless I'm at work (our flimsy plastic forks don't pick up food all that well).
