But it was his article on tomato sauce that shot him to fame ... 1/4 tsp salt, 160 grams spaghetti, 5 “shiso” leaves 1. Finely chop garlic and onion. Cut shiso into fine strips.
using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta. Cook the pasta according to the packet instructions. Drain, reserving the ...
The sauce itself got watery enough to slide off the pasta, acting more like a puree than the chunky treat it was fresh out of the jar. This separation helped dilute the taste of the tomato paste I ...