We’ve Been Cooking Pasta With Tomato Sauce Wrong
Celebrity chef Scott Conant has revealed the mistakes people make when they’re cooking pasta with tomato sauce. It’d be wise to listen to his advice, after all he does run New York’s Fusco restaurant and has been dubbed “the Maestro of pasta”.
His number one secret to making the perfect plate of pasta, is to add a splash of pasta water to the tomato sauce to really bring out the “perfect” flavour.
Conant also recommends a tight handful of Bucatini (thick spaghetti style noodles) is the perfect serving size for one person and cooking it for less than 10 minutes is ideal for this kind of pasta.
To make the perfect sauce, he fries a sliced garlic with a handful of crushed red pepper, a handful of sliced tomatoes, and a pinch of salt. When the tomatoes begin to cook down, it’s the perfect time to add a spoonful of pasta water. He then covers the pan and waits for the sauce to bubble.
“Thanks to the addition of the pasta water it’s salted well but not too much; it’s more like a broth. As you cook it and it reduces, it doesn’t become too salty.” he explained.
Time to get into the kitchen and make some perfect pasta!