Warning: salting pasta water like the sea ruined my sauce for a month

Last month I started using 2 tablespoons of kosher salt per quart like a chef buddy in Chicago swears by, and my pomodoro started tasting like ocean water. Turns out my sauce already had plenty of salt from the parmesan rind I drop in, so I cut the pasta water down to about a teaspoon per quart and the dish finally balanced out. Anyone else find their sauce gets salty before the pasta water even matters?

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