There is nothing like lifting al-dente macaroni from boiling salted water, dropping it immedialty into a pan of hot olive oil, garlic, and crushed tomatoes, and mixing in a few grates of parmesan cheese. Madonne!!
The simplicity of my favorite homeade dish relies on--no requires--the absolute best macaroni from italy. Barilla used to be good a decade ago. Let me say now that I hate fresh pasta 9 our of 10 times! Any standout dried pastas from Whole food, Ralphs, Trader Joes, or others? My only limit is that I refuse to pay $3.00 a bag.