I didn’t consider oil as an ingredient for full transparency and neither the salt or black pepper.
Heat a pan on medium with a drizzle of oil oil. Add two table spoon of tomatoe paste once the oil is hot and cook the paste. You’ll know it’s ready when the paste becomes a little runny and begins to have a nice deeper red color.
From there add a cup of milk and store constantly until everything is is blended together, let it simmer for a little bit in order to reduce. Toss your spaghetti in and stir it all together. Add basil on top.
1 Comment
Ingredients are
-spaghetti
-Tomato Paste
-Milk
-Basil
I didn’t consider oil as an ingredient for full transparency and neither the salt or black pepper.
Heat a pan on medium with a drizzle of oil oil. Add two table spoon of tomatoe paste once the oil is hot and cook the paste. You’ll know it’s ready when the paste becomes a little runny and begins to have a nice deeper red color.
From there add a cup of milk and store constantly until everything is is blended together, let it simmer for a little bit in order to reduce. Toss your spaghetti in and stir it all together. Add basil on top.