pneumaticFax
This is the beautiful bean footage we’ve been looking for! Share a recipe?
Of course! Sauté a pint or so of cherry tomatoes in olive oil until they begin to burst, mash them a bit, and then I like to use a hand blender for a smoother consistency but if you don’t mind the skins it’s not necessary - if you blend it it makes a nice emulsification with the oil. Return to the pan and add some wine if you like. Boil the pasta in salted water and then add to the sauce off the heat. Throw in a big handful of nice a parm or pecorino or a mix to melt with the residual heat of the pasta, and I like to add a spoon full of some mascarpone but butter would work too, toss until it’s all melted and add some of the pasta water until the consistency is slightly loose cause it will tighten up as it cools. I don’t salt the tomatoes while they sauté because there’s enough in the cheese and the water but if you like salt go for it.
I remember seeing this in a Beavis and Butthead episode on MTV when I was around 4th grade. It definitely left a resounding impact on my musical taste over the last 30 years.
Salt brine is highly corrosive to anything in contact with it so it is difficult to move, and in high concentrations wreaks absolute havoc in surrounding ecosystems. There’s a reason the phrase ‘salting the earth’ doesn’t have a good connotation. Desalination on a small scale might not seem like an issue but when dealing with the waste at scale becomes a bigger issue than even the energy cost to perform.
