Tommy toes. I mean tomatoes. I love 'em. Therefore, when I'm feeling the love, and I mean really feeling it, I think of tomatoes in their natural state. Or maybe I think of them because they're sitting right there on the counter and they seem to be saying to me each time I pass, "Well are you going to do something with us or wait until we go all wrinkly and soft with fungus growing on us eventually and our seeds inside start to grow on their own? Huh? And then you have to toss us down the disposer." Rude tomatoes. No wonder los chavos converge at Bunol each year to throw them at each other in the most outrageous and insane display of undisciplined waste -- on a national scale.
But I digress.
Is De Cecco pasta worth the extra cost when the other brands are so cheap? Yes. Buy a box sometime if you haven't already and gently feel the texture. It's rough. That's because they're extruded through old-fashioned bronze plates. Manufacturers prefer to use newer silicone plates which are much less expensive, quite durable, and easier to replace. But they leave a smooth texture and that bodes poorly for sauce adherence.
They taste really good too.
These noodles here are cooked perfectly. Per. fect. ly. I stood there and taste/texture-tested, one by one, feeling the crunch, deciding when they're right on the edge of too much crunch and at that point removed from the boiling water to the pan with the olive oil/butter//onion/garlic sauce along with some of the salted noodle liquid. This formed a thin sauce. The diced tomatoes were dumped in last and heated through but not cooked. Parmigiano and basil to finish. Pepper, of course.
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