I'vegotmypastacookingoverthereandthefirstthingwe'lljustwhippedtogether a quicklittlebeen a grantofoliveoil.
Andthen I'm gonnausesomewhitewinevinegar.
And I reallylovetousebothsolidvinegaron a capresesalad.
But I don't wantthecolorofbalsamicvinegarinterferingwithmytrickleor a saladlookingthinggoingonhere.
Somoneyissomechampagnevinegarandthenadd a littlebitofsugar.
I knowthattheymakewhitebalsamic, but I nevertrieditandhonestly, seems a littlebitlikesorcerytome, Souseitifyouwantto, but I amscaredofitforsomestupidreason.
Andthen I'm gonnaadd a littlesugartosweetenitup.
Likebalsamicvinegarisjustlike a teaspoon, really, notverymuch.
Andifyou'reonlowsugarthing, thenjustleaveitout.
Butifyou'reon a lusheverything.
You'reprobablynoteatingmuchpastaeither.
Somaybejustfind a differentrecipe.
I'm gonnaadd a littlecrushedredpepperbecausethelegacyfacetandsomesaltjustgetthatstirredtogetthesugardissolveson.
Then I'vegotsomecherrytomatoeswhen I usedtheonefoodhack, but I'veevertriedfrom, like, onemostparticles, whateverthatactuallyworks.