We received Buitoni Wild Mushroom Agnolotti from Foodbuzz a couple weeks ago and I just couldn't decide what kind of sauce to use. Buitoni agnolotti has been making the rounds on the foodblogs--some of my favorites include DoggyBloggy's and Katherine Aucoin's. I read that the pasta itself was a bit salty, so I wanted to do a sauce without salt to balance the flavor. According to wikipedia, "Typically, agnolotti are dressed in a beef broth and a little melted butter or in a fresh sage and melted butter sauce, as a complex sauce would detract from the flavors in the agnolotti pockets. In both cases topped with Parmigiano Reggiano cheese."
Well--I decided not to do that. I had all these fresh tomatoes from the market, so to hell with the butter sauce. I did a siciliana sauce of fresh and unsalted canned tomatoes, onions, garlic, crushed red pepper and herbs. Not very creative, but it did seem to work well without overpowering the pasta.
Our herb garden is coming along well--I decided to use a wee bit of the basil..
and a few of the oregano seedlings, as well. They need to be thinned anyways.
Our gas station is getting downright classy with its wine selection!
Verdict--both of us really liked it. We ate the entire box of pasta in one sitting ;)
This morning, we noticed that our magnolia is beginning to bloom! Oh man, it is going to smell so good.
Happy weekend, everyone