Step1
Grow basil, garlic and oregano in your garden. Basil, particularly, is a good companion plant for those tomatoes. Surround your garden with garlic and onions--rabbits don't like them.
Step2
Always cook your pasta al dente or firm to the tooth. This means that you may have to check your pasta as it cooks and cook it a bit less than package instructions.
Step3
Be creative with your ingredients. Grilled salmon, chicken or shrimp, Cajun redfish, bacon, leftover roast or ham all contribute to satisfying pasta dishes. Choose firm vegetables like broccoli, artichoke hearts, peas, carrots, scallions to make a complete dish of your pasta. Pre-cook each ingredient and steam vegetables. Pour hot pasta over your other ingredients in the drainer after cooking so everything is hot at the right time.
Step4
Use the right seasoning. Basil, garlic, oregano and anise are classic seasonings but you might occasionally try adding some ginger instead of anise to salmon or shrimp. Or grill your shrimp or chicken with Cajun spices and put a drop of hot sauce in your olive oil.
Step5
Dress your pasta rather than burying it in sauce. Use margarine with your olive oil to coat the pasta and soften the strong taste of the olive oil. Your dressing should be just enough to carry your seasonings and keep your pasta from sticking together.
Step6
Try something new. If you always use spaghetti or capellini, try linguini next time. Veggie Rotini looks great with shrimp or ham and bow tie pasta works well with chicken. Or use sturdy manicotti with pesto and grilled or smoked salmon. Try wilted spinach, or shredded prociutto with tricolor tortellini. Pasta carbonara uses eggs, whisked with parmesan cheese, cooked off the heat source with sauteed bacon and chopped garlic and is much more respectable than that jar of marinara sauce.
Step7
Keep it simple but finish with an impressive garnish. Chop up some fresh Italian plum tomatoes. Toss them in basil, crushed garlic and balsamic vinegar and sprinkle them over your pasta dishes. Or garnish your pasta with fresh out of the garden cilantro, Italian curled parsley or basil.
Step8
Don't be afraid of serving pasta cooler than room temperature. I did a delicious linguini with salmon, shrimp and baby peas, using margarine (because I was out of olive oil) with garlic and lots of basil. We had way too much and so I promptly refrigerated the leftovers. The next day, I put nests of it topped with a little salmon and chopped tomatoes on red leaf lettuce and served it with balsamic vinegar for lunch. It was a bigger hit than the hot version! Rather than the same old pasta salad, try summer spaghetti--spaghetti, chopped fresh vegetables and a sweet French dressing. Use a summer tomato and Vidalia onion dressing. Add some ham and swiss cheese and put it on a bed of bib or romaine lettuce for a lunch plate.