I recently discovered this recipe and have been enjoying it since. I love how you can use almost any kind of dried herb to top the pasta, and the saltiness adds that extra zing.

The saltiness is part of the recipe’s genius. While I’m not a huge fan of salt, my go-to salt substitute is sea salt, which makes this dish taste like home. The key to this dish, though, is being really careful with the amount of salt you use. If you use too much, you’ll end up with a thick paste, but if you use too much and it gets all over everything, you’ll end up with a salty mess.

And yes, the recipe is from my good friend and fellow “Maverick” contributor, Mandy. I did a quick search on the internet and found that Mandy has a wealth of information on this recipe, so if you want to get really creative and try your hand, here are a few ways to improve your pasta.

1. Cook pasta according to package directions. This will ensure that you get the perfect amount of pasta and is one of the easiest ways to ensure that you’re using the correct amount of salt. 2. Use a pasta maker. The pasta maker will ensure that you get perfect results. 3. Use a food processor.