I sauteed in olive oil minced: garlic, parsley stems, the white part of a green onion, gochujang and gochugaru. Once sauteed I put whole peeled tomatoes and mashed them in the pan. Then I added a pinch of sugar, salt and msg (I actually used dashida) and let it simmer on low heat. Meanwhile I minced parsley leaves and the green part of the green onion and added half of it in the pan. When the pasta was 2min from being cooked (please use pasta trafilata al bronzo and salt the water) I put the pasta in the pan with the sauce and summered with pasta water. To finish it off, let it rest off the heat for like 30/45s and add the remaining greens, sesame oil, pecorino romano cheese. Mantecare in the pan until it’s creamy, plate and serve with sesame seeds on top.
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I sauteed in olive oil minced: garlic, parsley stems, the white part of a green onion, gochujang and gochugaru. Once sauteed I put whole peeled tomatoes and mashed them in the pan. Then I added a pinch of sugar, salt and msg (I actually used dashida) and let it simmer on low heat. Meanwhile I minced parsley leaves and the green part of the green onion and added half of it in the pan. When the pasta was 2min from being cooked (please use pasta trafilata al bronzo and salt the water) I put the pasta in the pan with the sauce and summered with pasta water. To finish it off, let it rest off the heat for like 30/45s and add the remaining greens, sesame oil, pecorino romano cheese. Mantecare in the pan until it’s creamy, plate and serve with sesame seeds on top.
Pennebokki!