Pasta

Article: Serving Pasta? Forget what you learned.

N.b., this newspaper tends to block access to its articles after a while.

Instead of a pound of pasta for two to four people, make a half, or even a third of a pound. Instead of a cup or two of sauce, make it four cups, or more. Turn the proportions around.

What do you wind up with? Pasta more or less overwhelmed by sauce, which you can view as a cardinal sin or as a moist, flavorful one-dish meal of vegetables with the distinctive, lovable chewiness of pasta. (There is, of course, a tradition of this kind of pasta dish in Italy, but it falls more under the category of minestre, which is closer to soup.) It’s also an easy way to significantly increase your intake of vegetables without adding too many refined carbohydrates, and may, if you’ve abandoned it, get you back into pasta again.