Comments on: Fettuccini with Tuna and Fresh Tomatoes http://chowtimes.com/2009/10/01/fettuccini-with-tuna-and-fresh-tomatoes/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Sun, 21 Mar 2010 08:10:52 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Mitch Ripley http://chowtimes.com/2009/10/01/fettuccini-with-tuna-and-fresh-tomatoes/comment-page-1/#comment-37149 Mitch Ripley Sun, 04 Oct 2009 18:47:11 +0000 http://chowtimes.com/?p=13840#comment-37149 There are two schools of thought regarding oil in the pasta cooking water. In restaurants we generally toss the cooked pasta in a little oil (as little as possible) to prevent the noodles from sticking together as you prepare the sauce or whatever else you have to do for the dish. This technique did not make a difference in the way the sauce clings to the pasta. Mitch There are two schools of thought regarding oil in the pasta cooking water. In restaurants we generally toss the cooked pasta in a little oil (as little as possible) to prevent the noodles from sticking together as you prepare the sauce or whatever else you have to do for the dish. This technique did not make a difference in the way the sauce clings to the pasta. Mitch

]]> By: frank http://chowtimes.com/2009/10/01/fettuccini-with-tuna-and-fresh-tomatoes/comment-page-1/#comment-37112 frank Fri, 02 Oct 2009 03:40:05 +0000 http://chowtimes.com/?p=13840#comment-37112 hello there...just a point about step 1...you should never put oil in the pasta water...the oil clinging to pasta will prevent sauce from nicely incorporating with the sauce... Here is website for more detailed explanation -http://www.chow.com/stories/11268 cheers frank hello there…just a point about step 1…you should never put oil in the pasta water…the oil clinging to pasta will prevent sauce from nicely incorporating with the sauce…

Here is website for more detailed explanation -http://www.chow.com/stories/11268

cheers
frank

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