Naked Noodle gives you a chance to test your culinary imagination

(Credit: Richard Lui, Special to Metromix)

The Naked Noodle in West Indio may have a provocative sounding name, but the only thing you'll be dressing here is the pasta.

Tucked away in a little strip mall at the corner of Monroe and Highway 111, The Naked Noodle is a family-run operation.

Owner Christy Paul may have started her career as a schoolteacher, but since her entire family is in the restaurant biz, naturally she returned to her true passion: cooking.

What makes The Naked Noodle so special is that they focus on the basics. And if you've ever pictured yourself as the next Mario Batali, then The Naked Noodle gives you a chance to test your culinary imagination.

Start by choosing one of the perfectly al dente "naked noodles," then choose a sauce.

Stick with the basics that include pomodoro, bolognese or agilo olio (garlic, olive oil, butter and parmesan). Or if you're in the mood to spice it up a little, try one of the specialty creations. The most popular are the chipotle alfredo and the spicy pink sauce that blends arrabiata and alfredo for a special kick. Prices range from $9.50 to $10.50, depending on the sauce you choose.

And for those of you who may be shy about claiming you're 62 or over (aka "senior"), you'll quickly change your tune when you hear that for $8.95, you can get a lighter portion of their Customize It pasta. Toppings are extra.

For a heartier meal, choose from a list of veggies, meats (including homemade meatballs), grilled chicken, shrimp and more to top off your pasta.

Classic chicken dishes come with garlic sautéed vegetables and rustica potatoes. Other classic choices include Lasagna Bolognese, Linguini and Clams and Eggplant Parmigiana.

For lunch, enjoy a terrific selection of light and refreshing salads (half the size of the evening menu, but if you want the full dinner portion, add $2).

For $6.95, enjoy the Italian chopped salad made with salami, grilled chicken, olives, bell peppers, cheeses and more tossed in a balsamic vinaigrette. The rocket salad is made with baby arugula and mixed greens, cashews, tomatoes and parmesan tossed with extra virgin olive oil.