Defense of Sensibility

Once again there is a letter to the Food section decrying recipes using “copious amounts” of butter, cream, etc., this one in reference to Marion Cunningham’s tomato pasta sauce calling for butter (Spaghetti’s Secret: Butter,” Aug. 1).

I made the sauce. It was delicious. But I didn’t eat the whole thing. My husband and I each had a serving, along with a big salad of fresh vegetables lightly dressed in olive oil and vinegar.

A truly great chef--and a truly great eater--doesn’t need to avoid fat, only to avoid serving copious amounts on the plate. Pasta, even in a fat-free sauce, is going to put weight on a person who eats heaping platters of it.

Please keep printing inspirations to cook delicious food, whatever the calories, and leave it up to your readers to eat reasonably.

JUDY FARRIS

Rancho Mirage

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Letters should be brief and must include the writer’s name, address and telephone number. Send to Food Letters, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to food@latimes.com