Possibly the best fresh sauce I have ever made. Even my wife, who prefers “saucy” pasta sauce said it was awesome! Our garden is cranking out cherry tomatoes and basil at the moment, so a great way to use them!
Kenji, you make the cooking tutorials that beginners need: POV, no rush, all steps shown, some explanations added why some do differently or why you made a decision. I made this dish since I have fresh tomatoes and it was amazing, but be vary others this is an acquired taste thing - my wife was not amazed, just like she was not with my spaghetti de olio. This is a spaghetti dish and not a sauce dish so emphasis on good pasta.
i agree, but even as somebody who has cooked since i was a toddler, i love these videos because i am a home cook and i want to see how other people do things! it's so interesting! everyone has their own versions of recipes.
I wonder what shows you watch because very, very few of the many I watch have studio kitchens. And they do their own videography and production. Kenji primarily produces his show like a reality show with little editing, just only for when something needs to cook awhile.
this video features Kenji's first Seafair experience. That jet flyby noise was almost certainly the Blue Angels during their practice a week or so ago.
I was just going to comment. The Blue Angels fly over. After two years without Seafair and the Blue Angels it was cool to have that familiar, unsettling and loud experience, again.
Oh cool, I just found this channel. I was born and raised in Seattle. Used to live on East Queen Anne with a view of Lake Union and they would always fly over. I now live in Ocean Shores.
I'm straight astounded no one has commented on that lone piece of garlic that could be seen when the camera was angled into the pot. I couldn't stop watching it, hoping it would reach it's brethren, and at the end when Kenji plated the whole thing I swear, it got left behind. RIP Mr. Garlic
8:44 One of my most cherished memories is teaching my best friend how to make my family's lasagna. She did not know much of anything about cooking, so I told her to watch carefully as I showed her an old Sicilian technique for checking if pasta was done. I threw it at the wall and it stuck, and after a couple awestruck seconds, she started crying with laughter :')
Building upon tomato 'toxicity'; The fruit has the lowest tomatine levels, while the leaves and stems have higher levels. Stems can be used as a food flavoring or garnish. As long as you're not using half a kilo of the stuff you should be safe. That will depend on your weight.
He justified my recent decision to add plastic putty knives to my kitchen drawer. Fantastic for scraping and flipping things in my carbon steel and cast iron pans. Also great for transferring and cleaning cutting boards between ingredients.
Paint scrapers are pretty commonly used when making smash burgers. They're great for keeping the beef crust on the patty and not tearing off into the pan when flipping.
Made this with three types of tomatoes and basil from my own garden. CAME OUT FANTASTIC!! It’s the first time I’ve managed homemade sauce like that. Your videos are so helpful and inspirational.
My highly subjective garlic experience agrees with Kenji; in raw or lightly cooked applications, I can totally taste it if the germ is green and still in there. For pesto, aioli, etc I almost always remove the center even if it's not green tbh, mainly out of habit. Larger cloves of garlic also tend to have a woody sort of flavor in the germ that I'm not a fan of. When garlic is getting cooked for a while I've never noticed any discernable difference at all and I think it's probably a waste of time. But I'm also just some dude on the internet so do what makes you happy in life :)
I love the minimal water used to cook the pasta, grating the romas and tossing the skin, and tossing the tomato and basil stems in. Great lessons, thanks. Doggy's cool too - woof!
Made this for lunch today and it was phenomenal. Thickened up nicely and coated the spaghetti without making it too greasy. Well done and simple to make
Made it tonight. It was so tasty, fresh, and filling. Perfect sunmer vegetarian pasta dish. I even made it in less than 30 minutes... Which is probably the most impressive part of the recipe. Thanks Kenji!
The tomatoes and dogs info reminded me of a friends dog who would wait until his tomatoes were ripe on the vine to steal them unbeknownst to him. Turns out the pup was even smarter than we thought.
This is a KILLER way to use up a few containers of grape tomatoes if they're nearing expiry. We make this probably once a week or two in my house. Quick and easy lunch that takes no longer than it takes for the pasta to cook.
I saw a similar dish that work with lemon instead of tomatoes, I tried that and it is incredible, the starch water and lemon juice turns into creamy sauce, and the sour taste of lemon acid goes away as you simmer it.
Cooks illustrated did a 10 min fresh tomato sauce like 20 years ago and it’s been part of my rotation ever since. I tend to score the romas and blanch them in the pasta water to get the skins off, cut them in rough quarters, and then pastry dough cutter smash it after a few mins of cooking
Wow, love the idea to add the tomato leaves! Will be grabbing a few from the garden and trying this out! I legitimately love how many "additional noises" there were in this episode. Cooking shows on UA-cam are often too "prim and proper", making them almost unreal. You are the realest chef on UA-cam, always, and I appreciate that.
Another way to add flavour to this recipe is to use basil stems in the initial stage of the sauce. Also, tearing the basil leaves rather than chopping them will enhance their aroma. Well done Kenji.
Looks delicious, thanks for the quick lunch recipe! IIRC a significant portion (if not most of) the pectin content in a tomato is in its skin, but I suppose for a quick sauce like this it's not worth wasting time extracting it.
Kenji, thank you for sharing! I made this several times over the spring and summer with fresh tomatoes. So many amazing techniques in this recipe, the flavor is incredible and addicting. I never would have thought to use the tomato leaves and stem, love it! We are buying your book for Christmas, wish we could meet you for a book singing but are too far away. Happy holidays!
What are the odds I've made tomato sauce like this today too. I do have to say if you're using store bought tomatoes I think you need tomato paste otherwise the sauce tastes like thick water. I also use butter because it needs a bit of richness too, alongside I use some umami boosters like Worcester sauce or if I have them dried mushrooms. These go a long way in sauces. Also for those who use parmesan don't go overboard if you're also using the pasta water since it's also salty. Fantastic dish idea however you do it because it's inexpensive and it doesn't take forever to make.
I made this with San marzano style tomatoes. I added mushrooms and shallots since it felt a bit too plain. It's relatively watery in the end, but the flavour is good
Whenever is use fresh tomatoes i like to do it really rustic, chopping thr tomatoes into uneven pieces, leaving the skin on and just cooking it down so good and i really like the skin in it looks so nice and tastes good too
Funny, I actually made this for my boyfriend and myself tonight referencing one of your earlier videos for the dish. I have made it many, many times since I first watched that! I enjoyed eating while watching. Thanks!
I would've expected the solanine content to make them a no-no, but I looked it up and apparently it's mild enough to be OK in reasonable quantities like this.
@@joelhollingsworth2374 That's wonderful to know. The smell of tomato leaves is one of my favorite smells, and I can only imagine what it would add to a tomato sauce.
i can say for sure that the older the garlic is, the "spicier" that shoot in the middle gets, so i take it out if the garlic has been sitting on the counter a while or if the shoot is bursting out the top, and in anything where i use the garlic raw, like calabrese. if i'm cooking it and the shoot isn't bursting out the top, i don't waste my time removing it.
I've read somewhere, though I can't recall where so take this with a grain of salt, that it's not that the green bit in the garlic is bitter. It's that if the garlic has started to sprout like that, then all the best bits in the garlic flavor-wise have been used to 'feed' the sprout.
I hade a sheet of presh pasta that I wanted to eat, but didn't want to cook a sauce that would took to long to make; this sauce really surprised me, it's gets so creamy, but also has a nice texture. Oh, and nothing beats how this all took me about 25 minutes to make (yeah, I'm a but slow, lol). Anyways, thanks a lot for the recipe, I loved it!!
I have a metric ton of beefsteak tomatoes on the vine and I'm gonna try this recipe, wish me luck. Update: It worked well! Not as nice looking as this sauce but still great!
I've been trying to find a decent recipe for 'fresh' tomato gravy for about 30 years. Nothing I have tried so far has come even close to my Mother's 3 hour tomato sauce. Frankly, the half dozen I have tried over the years taste like ass compared to a long-cook tomato sauce. I'll try this just based on Kenji's reputation, but I am not really optimistic based on my past experience. If you have never had a full 3 hour long-cook tomato sauce, you've never really tasted a 'real' Italian tomato gravy.
Great video but at the end I thought the baby crying was my own and i ran up to see him and woke him up from his nap as he was sound asleep haha! But now we have time to hang out until Mom gets home and make fresh tomato pasta for dinner.
When I make this sauce I prefer to get the tomatoes going first then heating up the water to boil the pasta. Just gives the tomatoes a little more time to round out the sharp tomato flavour
I made 'sun' dried tomatoes from the garden. Omg so good. Gonna make some gnocchi with fresh tomatoes. Maybe throw in some sun-dried and basil from the garden too.
Kenji, if you read this, just know your pov cooking videos really help me and im very grateful for them. Thank you.
Oro?
Thanks for letting us into your kitchen.
It's really just such a treat to watch you go.
Possibly the best fresh sauce I have ever made. Even my wife, who prefers “saucy” pasta sauce said it was awesome! Our garden is cranking out cherry tomatoes and basil at the moment, so a great way to use them!
That's awesome !
Kenji, you make the cooking tutorials that beginners need: POV, no rush, all steps shown, some explanations added why some do differently or why you made a decision. I made this dish since I have fresh tomatoes and it was amazing, but be vary others this is an acquired taste thing - my wife was not amazed, just like she was not with my spaghetti de olio. This is a spaghetti dish and not a sauce dish so emphasis on good pasta.
i agree, but even as somebody who has cooked since i was a toddler, i love these videos because i am a home cook and i want to see how other people do things! it's so interesting! everyone has their own versions of recipes.
I love how all these UA-cam chefs have huge fancy kitchen studios and Kenji's just at home and if someone is vacuuming upstairs then so be it.
I wonder what shows you watch because very, very few of the many I watch have studio kitchens. And they do their own videography and production. Kenji primarily produces his show like a reality show with little editing, just only for when something needs to cook awhile.
Me too. I find it more relatable for sure lol
And he's using a drywall knife as a bench scraper 😂
@@juliangallo8699 I love that!! And I also love the no shoes :)
And the sous chef - his dog who apparently got discouraged and asked to be let out the door when nothing fell in the floor…😂
this video features Kenji's first Seafair experience. That jet flyby noise was almost certainly the Blue Angels during their practice a week or so ago.
I was just going to comment. The Blue Angels fly over. After two years without Seafair and the Blue Angels it was cool to have that familiar, unsettling and loud experience, again.
We were at the museum where the Blue Angels took off!!
Is that another name for Pyroflatulence?
Meanwhile I'm watching this video after getting home from the airshow
Oh cool, I just found this channel. I was born and raised in Seattle. Used to live on East Queen Anne with a view of Lake Union and they would always fly over. I now live in Ocean Shores.
4:00 the box grater trick just blew my mind, makes perfect sense, i’m about to test this with a new sauce tonight. Thanks my dude you’re the best.
This is the content I want. Not some manicured recipe, but getting creative, in real time, to put something amazing together with what you have.
you had the perfect opportunity to say "That's my to-motto" and you squandered it
Eh. Tomato to-motto.
Thought the same thing
Chef John would've!
@@hgfvbnht Chef John is the Mr Rogers of food UA-camrs, I will defend him to the death.
@@hgfvbnht you are after all the total matador of your tomato motto matters
You using the box grater to get just the tomato pulp and not the skin was the best tip I've seen in a long time. Will use this often. Thank you!!
I'm straight astounded no one has commented on that lone piece of garlic that could be seen when the camera was angled into the pot. I couldn't stop watching it, hoping it would reach it's brethren, and at the end when Kenji plated the whole thing I swear, it got left behind. RIP Mr. Garlic
#Justice4MrGarlic
Kenji spots it at 7:20 and knocks it back into the pool with the rest of the gang. All good.
🫡 here’s to you #mrgarlic
@@NimN0msdoes he have a go fun me?
Dude, grating the tomatoes that way is super clever. Just tried it and the result was great.
Excellent recipe!
Me: "oh, that much pasta would be enough to eat for myself "
Kenji: "i will call my family for lunch"
You could eat 300g of pasta?
@@mememan5466 easily
@@Steinchen43 how? I have 120g at most
@@mememan5466should and could are 2 different things
@@steliosmaris I don't know how you could
8:44 One of my most cherished memories is teaching my best friend how to make my family's lasagna. She did not know much of anything about cooking, so I told her to watch carefully as I showed her an old Sicilian technique for checking if pasta was done. I threw it at the wall and it stuck, and after a couple awestruck seconds, she started crying with laughter :')
yes we all saw the movie
@@sahej6939 I haven't, but maybe my dad has. He told me that joke lol
Thank you for adding the tomato leaves!!!!!!! Terrific flavour and aroma!!
I also appreciate the fact about not feeding green tomatoes, or the leaves to dogs. Always learning something new
Always delicious recipes, but my favorite thing about your channel is the authenticity of your cooking space. You keep it real.
Building upon tomato 'toxicity'; The fruit has the lowest tomatine levels, while the leaves and stems have higher levels. Stems can be used as a food flavoring or garnish. As long as you're not using half a kilo of the stuff you should be safe. That will depend on your weight.
Who asked?
@@mw3653 actually, I found that interesting. So in a way, I did. I was always curious about that, tomatoes being a nightshade and all.
@@leadedbison1997 :) yup! That's what made me interested in them because they are in fact nightshades!
@@nicholash.7656 I was always curious for the same reason but wasn't sure where to look and had a hard time finding information like that lol
@@mw3653 asinine comment
Kenji, did you misplace your actual bench scraper or did you get done with some hole patching and the putty knife was just cleaned and nearby?
I kind of like the new tool set. much more every day accessible. spackle a wall? check. Cook some tomato sauce? check.
I definitely noticed that. Its like how he uses a wallpaper scraper to cook smashburgers.
IIRC he said this does as good a job for a fraction of the price at Home Depot
He justified my recent decision to add plastic putty knives to my kitchen drawer. Fantastic for scraping and flipping things in my carbon steel and cast iron pans. Also great for transferring and cleaning cutting boards between ingredients.
It’s something I’ve always used in restaurants for cleaning flat tops and scraping pans
Respect for not putting the kiddo on screen 👍, and great cooking as always
No one’s gonna talk about Kenji using the wall scrapper thing as a tool in the kitchen ? 😂💀
Lol, his version of a bench scraper. I love it
It's a pastry knife. They come in handy when making dough. It's the exact same thing though haha
Oh my gosh wait. I wasn't paying attention lolol That is totally a spackle knife hahaha
@@gabrielzazueta2218legit a paint scraper 🤣
Paint scrapers are pretty commonly used when making smash burgers. They're great for keeping the beef crust on the patty and not tearing off into the pan when flipping.
This is one of my favorites! Simple. Elegant. Vegetarian. Technique. I learn so much from your content. Thanks!!
Smart folks learn from their mistakes. Wise folks learn from the mistakes of others. Thanks for making me even wiser.
Made this with three types of tomatoes and basil from my own garden. CAME OUT FANTASTIC!! It’s the first time I’ve managed homemade sauce like that. Your videos are so helpful and inspirational.
My highly subjective garlic experience agrees with Kenji; in raw or lightly cooked applications, I can totally taste it if the germ is green and still in there. For pesto, aioli, etc I almost always remove the center even if it's not green tbh, mainly out of habit. Larger cloves of garlic also tend to have a woody sort of flavor in the germ that I'm not a fan of. When garlic is getting cooked for a while I've never noticed any discernable difference at all and I think it's probably a waste of time. But I'm also just some dude on the internet so do what makes you happy in life :)
He still has the same box for his salt years later, love it! ❤
I love the minimal water used to cook the pasta, grating the romas and tossing the skin, and tossing the tomato and basil stems in. Great lessons, thanks. Doggy's cool too - woof!
Made this for lunch today and it was phenomenal. Thickened up nicely and coated the spaghetti without making it too greasy. Well done and simple to make
You’ve taught me so much Over these years, I get so hyped when you post!! Thanks for the easy recipe 💚
"todays tomatoes is better than tomorrows tomatoes" sounds like something you would say after several beers :P
Very much so a drunken Philosophical saying 😅
that's his tomotto
@@Sunny_Tang this having 0 likes is so disappointing
Or after living on earth for at least 70 years
@@constupatedtomuch having 1 like is so disappointing
Kenji throwing pasta at the ceiling for his daughters amusement is adorable.
Such a beautiful and calm video, full of joy and positive energy ❤️
Made it tonight. It was so tasty, fresh, and filling. Perfect sunmer vegetarian pasta dish. I even made it in less than 30 minutes... Which is probably the most impressive part of the recipe. Thanks Kenji!
This has been my go to vegetarian pasta… thank you for sharing!!!
The tomatoes and dogs info reminded me of a friends dog who would wait until his tomatoes were ripe on the vine to steal them unbeknownst to him. Turns out the pup was even smarter than we thought.
my dog did this!
Our old family dog would occasionally do this too hahaha. She loved tomatoes and carrots especially. Also mandarins and apples cores
This is a KILLER way to use up a few containers of grape tomatoes if they're nearing expiry. We make this probably once a week or two in my house. Quick and easy lunch that takes no longer than it takes for the pasta to cook.
Do you peel your grape tomatoes first?
I saw a similar dish that work with lemon instead of tomatoes, I tried that and it is incredible, the starch water and lemon juice turns into creamy sauce, and the sour taste of lemon acid goes away as you simmer it.
where did you see that?
Kenji, you're one of the good ones.
Cooks illustrated did a 10 min fresh tomato sauce like 20 years ago and it’s been part of my rotation ever since. I tend to score the romas and blanch them in the pasta water to get the skins off, cut them in rough quarters, and then pastry dough cutter smash it after a few mins of cooking
Or I guess lately I just meditatively, slowly chop the tomatoes in the pan with my Earlywood sauté spatula that you turned me on to
This is straight up my new favourite pasta sauce. So simple and fast, yet so delicious!
Thank you for taking a second to make another "from the garden" video kenji, always love them
That grater trick for the tomatoes blew my whole mind
That looked amazing and you made it look so easy! Gonna give that a try.. have all the ingredients here and mostly home grown.
Wow, love the idea to add the tomato leaves! Will be grabbing a few from the garden and trying this out!
I legitimately love how many "additional noises" there were in this episode. Cooking shows on UA-cam are often too "prim and proper", making them almost unreal. You are the realest chef on UA-cam, always, and I appreciate that.
That looked amazing! Nicely done, as always ❤️🍅
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Another way to add flavour to this recipe is to use basil stems in the initial stage of the sauce. Also, tearing the basil leaves rather than chopping them will enhance their aroma. Well done Kenji.
I'm amazed at how many new things I learned about a familiar dish, in a short video
Looks delicious, thanks for the quick lunch recipe!
IIRC a significant portion (if not most of) the pectin content in a tomato is in its skin, but I suppose for a quick sauce like this it's not worth wasting time extracting it.
Kenji is my white noise whenever I want to sleep.. it's so relaxing heading him cook and talk. I'm usually out after 5min and it never fails me
Just made this myself, and it came out quite nice! Thank you so much for the recipe and tutorial, Kenji!
Thanks Mister Kenjii for ur receipess, much love from Greece
Kenji, thank you for sharing! I made this several times over the spring and summer with fresh tomatoes. So many amazing techniques in this recipe, the flavor is incredible and addicting. I never would have thought to use the tomato leaves and stem, love it! We are buying your book for Christmas, wish we could meet you for a book singing but are too far away. Happy holidays!
Should have diced some shallots and lightly caramelize them with your tomatoes. Gives another layer of flavor and compliments the tomatoes.
I buy cherry tomatoes that are ripe and put them in the blender. You don’t have to peel them or remove seeds. They make a delicious sauce
Love the use of the putty knife as a bench scraper.
Funny I just made that for dinner tonight. Love it when cherry tomatoes are in season.
What are the odds I've made tomato sauce like this today too. I do have to say if you're using store bought tomatoes I think you need tomato paste otherwise the sauce tastes like thick water. I also use butter because it needs a bit of richness too, alongside I use some umami boosters like Worcester sauce or if I have them dried mushrooms. These go a long way in sauces. Also for those who use parmesan don't go overboard if you're also using the pasta water since it's also salty. Fantastic dish idea however you do it because it's inexpensive and it doesn't take forever to make.
Adding onto this, an anchovy or two helps :D But yeah, the paste elevates my store-bought cherry tomatoes so much.
thank you so much, i was just about to make this and was wondering how it would come out since im missing so many of these ingredients
I was just watching your old video on this! nice to see an update.
I made this with San marzano style tomatoes. I added mushrooms and shallots since it felt a bit too plain. It's relatively watery in the end, but the flavour is good
Delicious pasta dish with that homemade tomato sauce and of course the touch of cheese super easy and tasty dish thanks friend
I cannot begin to put into words how good this looks- making this for lunch tomorrow!
Whenever is use fresh tomatoes i like to do it really rustic, chopping thr tomatoes into uneven pieces, leaving the skin on and just cooking it down so good and i really like the skin in it looks so nice and tastes good too
Funny, I actually made this for my boyfriend and myself tonight referencing one of your earlier videos for the dish. I have made it many, many times since I first watched that! I enjoyed eating while watching. Thanks!
Casually using a paint scraper as a bench knife.. love it
I had no idea one could use tomato leaves for cooking! Mind blown...
I would've expected the solanine content to make them a no-no, but I looked it up and apparently it's mild enough to be OK in reasonable quantities like this.
@@joelhollingsworth2374 That's wonderful to know. The smell of tomato leaves is one of my favorite smells, and I can only imagine what it would add to a tomato sauce.
Try making pesto with it adding to basil, so good
@@joelhollingsworth2374 Oh, good to know, thanks for checking! 👍
I thought tomato plants themselves were from the nightshade family (and poisonous) but I guess I was wrong 😆
You can also lightly boil the tomatoes too to make the skin easier to peel off.
i can say for sure that the older the garlic is, the "spicier" that shoot in the middle gets, so i take it out if the garlic has been sitting on the counter a while or if the shoot is bursting out the top, and in anything where i use the garlic raw, like calabrese. if i'm cooking it and the shoot isn't bursting out the top, i don't waste my time removing it.
It helps to lightly crush the basil stems before adding.
These videos always put me in such a good mood
I've read somewhere, though I can't recall where so take this with a grain of salt, that it's not that the green bit in the garlic is bitter. It's that if the garlic has started to sprout like that, then all the best bits in the garlic flavor-wise have been used to 'feed' the sprout.
I believe it’s true. Always seems like by the time the cloves are in that condition the overall quality is starting to turn.
I hade a sheet of presh pasta that I wanted to eat, but didn't want to cook a sauce that would took to long to make; this sauce really surprised me, it's gets so creamy, but also has a nice texture.
Oh, and nothing beats how this all took me about 25 minutes to make (yeah, I'm a but slow, lol).
Anyways, thanks a lot for the recipe, I loved it!!
5:13 I believe those jets were the blue angels! I was just going out of class at UW earlier this week and saw them flying over
Love when you make videos that answer questions I had in my head literally today!
Was salivating the whole time. So simple but would be so delicious.
Such a joy watching you cook!
The way you cook the pasta in a regualr pan goes against everything I've ever learned, but it makes sense with the starch!
Gotta try making this one.
Yea, just make sure you don’t add too much salt into the water…. I’ve done that before not realizing that the pasta absorbed too much of the salt
Flat pan and less water boils faster too
I've been doing it for years, it works so well. If you're comfortable trying it, it especially works with the cold water method.
I learn so much from you, thanks for exisiting omg!
Just made this for lunch, it was simply fantastic. Thanks for sharing.
Tomato motto has got to be one of the best lines of all time
Yes!
kenji you inspire my love for home cooking
These are so simple and nice to watch. Keep them coming! Love the bits of information in between
Nice idea of using a wide spackle knife to scoop up the tomatoes!
Amish Paste tomatoes. I grew them this year. Astonishingly delicious.
I have a metric ton of beefsteak tomatoes on the vine and I'm gonna try this recipe, wish me luck.
Update: It worked well! Not as nice looking as this sauce but still great!
Did you grate them (no skin) or include them entirely?
@@adohrfarms Yeah I grated them, like Kenji does.
very relaxing to watch
I've been trying to find a decent recipe for 'fresh' tomato gravy for about 30 years. Nothing I have tried so far has come even close to my Mother's 3 hour tomato sauce. Frankly, the half dozen I have tried over the years taste like ass compared to a long-cook tomato sauce.
I'll try this just based on Kenji's reputation, but I am not really optimistic based on my past experience.
If you have never had a full 3 hour long-cook tomato sauce, you've never really tasted a 'real' Italian tomato gravy.
So glad to see these videos again!
Flatiron Pepper Co make fantastic pepper flake blends. Have most of their blends and never looking back at plain ol' red pepper flakes again.
Great video but at the end I thought the baby crying was my own and i ran up to see him and woke him up from his nap as he was sound asleep haha! But now we have time to hang out until Mom gets home and make fresh tomato pasta for dinner.
i've never seen anyone make pasta sauce like this. as always, your channel is very unique!!
When I make this sauce I prefer to get the tomatoes going first then heating up the water to boil the pasta. Just gives the tomatoes a little more time to round out the sharp tomato flavour
i had never seen a pov cooking video like this. absolutely loved it!
I make this all the time in the summer. With garden fresh tomatoes there isn't a much more delicious pasta dish out there
i love making a sauce like this, however i use like 6 or 8 garlic cloves and i also add a small shallot.
Hi Kenji, that dish really enriched my daily life! Thank you for sharing Sensei :-)
Love seeing Shabu in these older videos. Rest in peace.
Those recent pasta videos are starting to convince me I need to invest in a good sauté pan when I move into my new apartment
Just tried this with cherry tomatoes and Italian passata tomatoes. Flavour bomb, thanks!
I just made this for lunch today, good to watch your video anyway for extra tips!
“Tomato motto” was such a missed opportunity to say “Tomotto”
I made 'sun' dried tomatoes from the garden. Omg so good. Gonna make some gnocchi with fresh tomatoes. Maybe throw in some sun-dried and basil from the garden too.