While I'm on pasta, Not that long ago I went to a "very good" Italitan restaurant in victoria (not Pagliacci's ) and sampled thier Pomodoro, Garlicly alfredo, and pesto platter...I have subsequently sworn never to return there again.
As a Note:
Pesto should not taste like it was made from dried cillantro, the leaves should be fresh and balanced with cheese, garlic, and nuts.
Pomodoro should be fresh tasting and have little salt because the pasta is usually well seasoned, it should not taste saltier than chugging down a full bottle of soy sauce.
the pesto I can forgive...however anyone who is cooking at a high-end Italian Restaurant who can so badly fuck up a pomodoro that I refuse to eat it deserves to be taken out back and kneecapped with a 12 gauge slugg.
In both knees.
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