De restoratione italiana in Rochester

A few days ago I had dinner, together with two friends, at a renowned italian restaurant in Rochester.
The restaurant owners declare to be offering something as close to southern Italian cuisine as you can get. Still, I have a fair amount of criticism.

I got a pasta dish. There are a few things which make it un-italian. First of all the pasta was a bit over-cooked. Second, it was missing salt. Third, the amount of sauce was disproportionately large with respect to the amount of pasta; it was still less with respect to one other place I have been at (I don't go much around to restaurants, this is why I recall pretty well what I eat when I go there): in that other place you had to sift the sauce in order to find the pasta, here at least I was able to easily find the pasta pieces in the sauce.

I think the explanation for this phenomenon - that italian restaurants in Rochester swamp their dishes into sauce - is that if they put a reasonable amount of sauce, then their customers would not like it as much. Because it is quite unlikely that *all* restaurant owners that come from an italian family does not know how an italian dish looks like.