With good pasta, there should be just enough sauce to coat the noodles lightly (like dressing on a salad). In either case, you don't want to see pools of sauce or dressing at the bottom of the plate. Actually, I think other Italians sneer at Florentine food because it's under-seasoned and not terribly interesting. They don't even salt their bread. Aside from bistecca, some salumi and some good olive oils, most of the best food there is borrowed from other areas (grossly overstated, of course). and I know this is your barroom LA Guy, but I hope i can get a noodle visa occasionally.