2 hours ago, lemniscate said:
My guess is the olive oil might have not been a lively one for the dish. Do you use the same brand/style consistently?
It's the same brand (California Olive Ranch, "Destination Series") but the brand itself doesn't always seem consistent. That's an interesting thought. I haven't liked the flavor of this olive oil as much as usual.
So far - and this may have to wait until I get home - I have a few controlled experiments to do, don't I? Keeping everything else constant except the olive oil; keeping everything constant except salting (or not) the water*; how long to sweat the garlic; whether to add other ingredients to give it a kick. Keeping everything the same except the pasta shape.
My darling ate the leftovers this afternoon for lunch, so there's none left for further analysis. I showed him! I found a piece of pita that did split properly, all the way, and had a couple of pork roast sandwiches. 
Seen on our afternoon walk:
*I know this question generates strong opinions. This is the only topic devoted to the issue that I've been able to find, but I'm sure there was a heated debate - measurements and all - in another topic some years back. I'll try it for myself to see what we think.
