Chef Tim Says....
I love pasta. In spite of what Dr. Atkins would have you believe, pasta is really good for you -- especially whole wheat pasta. The issue is not carbohydrates, but the portion size of pasta, and by keeping in mind that a serving is 2 ounces of uncooked pasta you'll do fine.
One of my favorite things is how pasta is named. There's a lot of reasons for the different shapes, and the most important is how a particular sauce will cling to whatever pasta you're eating. The best part is that the names almost always have a meaning in Italian. Most commonly it's what the pasta actually looks like. Pasta Shapes
Featured Ingredient: Garlic
Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots. Like others in the Alliaceae family, garlic is strong and pungent when fresh and raw, but mellows as it cooks, taking on a slightly sweet, savory/umami flavor.
Cooking garlic over a high heat and letting it brown will turn the garlic slightly bitter. With some recipes, I want that flavor but when I want a soft, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent. Garlic