2026-09-20 02:55 UTC
I ended up adding some sugar (a rounded teaspoon) to the tomato sauce, because wow do canned tomatoes have so much citric acid added to them, these days (I swear it wasn't this bad 30 years ago), and let the sauce cook down enough so that it's pretty good, and now I'm cooking 112 g (4 oz) penne rigate in 3 cups water until the water is mostly gone and I can add some sauce back to the pan.
Replies (1)
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@gcvsa@mstdn.plus 2026-09-20 03:00
I don't usually make 4 oz (dry weight) of pasta for myself, anymore. I'm too old to eat that much food unless I'm really hungry. These days, I usually do 3 oz (85 g ish), and sometimes, I think even that is too much. I miss real Italian restaurants with Primi and Secondi. Italian-American places are more likely to follow the Anglo tradition.