The simpler the sauce, the better on this one. I browned about three tablespoons of butter, a bit of sage and rosemary, and some pine nuts. When the pasta had cooked, I plated it up, drizzled the pasta with the butter mix, and topped with the pine nuts, some fresh rosemary, and mizithra, although any hard Italian cheese would be groovy, I'm sure.
The results of this were wonderful! Great with wine, and home made flat bread....which is another recipe to post at some point! Mangia!
