Balsamic vinegar: It may seem like a weird ingredient to add to pasta but I add it a lot to sauces and risottos to add a sour or tart component to round up the flavors. You can’t really taste it in the sauce, it just adds that little something. You can add a little bit of lemon juice instead.

Storing: As any other pasta, this dish doesn’t store well. You could store the sauce in the fridge for a day or two in a jar and reheat it and mix with pasta when you’re ready to eat. You can store the pasta too for a few hours but once you reheat it, it will most likely turn mushier. It will still be tasty though!