You MAY be able to save if you cooked a smaller amount of pasta (1/3 to 1/2 the original recipe) in plain water and added it to what you have. Let it sit for a couple hours or overnight to allow some of the salty flavors to migrate to the newer unflavored pasta. Worth a try if you want to save what you have already made.
Too salty for your taste? Not surprising, in a way, as so many of the ingredients are prepared with salt. Options: • cut volume of each of the salt-prepared ingredients (anchovy olive caper cheese etc) in half; • cut out all of one or two of the salt-prepared ingredients; • add lemon juice or vinegar (in small amounts, mix, taste, add more if needed).
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Not surprising, in a way, as so many of the ingredients are prepared with salt.
Options:
• cut volume of each of the salt-prepared ingredients (anchovy olive caper cheese etc) in half;
• cut out all of one or two of the salt-prepared ingredients;
• add lemon juice or vinegar (in small amounts, mix, taste, add more if needed).