Does anyone have tricks for mixing ingredients into pasta? In restaurants the ingredients seem to be so well mixed, but when I make pastas at home, all of the good stuff clumps together or sinks to the bottom. Any mixing tricks?
Sent by KristyEditor: Kristy, try folding the pasta and sauce together gently with tongs and then plate each dish individually. A scoop of orphaned ingredients sprinkled on top makes the dish finishes the "perfectly tossed" image!
Readers, any other tips for mixing pasta and sauce?
Related: Essential Weeknight Recipe: Quick Tomato Sauce with Pasta
(Image: Emma Christensen)