You can be quite versatile with this pasta, adding more of one ingredient, less of another. And you could easily introduce another flavour, such as tuna, diced tomato, a fresh herb like basil, or a dash of cream. I like this pasta with freshly grated parmesan, but you may decide to serve it without.
Cook the pasta in boiling salted water, following the packet instructions. Drain it but keep some of the cooking water. Toss the pasta with the sauce and the remaining butter. Add a little of the cooking water to make the sauce coat the pasta thoroughly and serve immediately with parmesan.
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