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ONE PAN Garlic Tomato Pasta (15 Min) Ultra-Silky Garlic Chili Sauce
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ONE PAN Garlic Tomato Pasta (15 Min) Ultra-Silky Garlic Chili Sauce



This one-pan garlic tomato pasta is inspired by classic Italian flavours, where simple ingredients and sharp knife work come together fast. The sweetness of ripe tomato, the aroma of garlic and herbs, and the kick of chilli blend into a silky sauce, finished with Parmigiano for that perfect umami edge. It’s quick, honest food that doesn’t need cream or extras, just real flavour and a great knife.

👉 Get this written recipe here: https://recipe30.com/one-pan-garlic-tomato-pasta.html/

👉 The Kenji-7 Knife I Used in This Video: https://taski.store/products/kenji-7

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[Music] [Music] [Music] [Music] [Music] [Music] [Music] Heat. Heat. [Music] [Music] again. [Music] All right, I’m just too excited. So, I got to stop this recipe and tell you about this knife because this knife, you’ve probably seen it around before, is mine. I mean, it’s literally mine because I helped design it. It’s made in Japan. It’s a beautiful knife. Let me explain. A few months back, I teamed up with Taskis crew in Japan to fine-tune the balance and to perfect the feel of this knife. It had to feel effortless, and now it does. I call it Kenji 7. It started with the precision in your hand. This is the knife I reach for every single day. Crafted to whisper through a tomato so effortlessly. Perfectly balanced. Pure performance. There’s no compromises. Hand forged in Japan. Built with soul. Made to last generations for cooks who demand excellence. This is the last knife you will ever need. Unless you like wasting your money on dull knives. As for Kenji, Pete doesn’t cook, but he gets it. Anyway, I just wanted you to know that I’m really proud of it. And yeah, it ships for free if you’re interested. Link is below. Let’s get back to the recipe. [Music] [Music] All right, Kenji. No pasta for you, but I got a chicken dick. Okay, good boy. [Music] [Applause]

39 Comments

  2. @kerwinbenedicttan345

    hello chef, just 2 questions – did you just use one clove of garlic, is that enough? also – what is the difference with cooking the pasta in pan as opposed to placing it in boiling water first, before transferring to the pan with sauce?

  6. @TEMUJINARTS

    I love this ! This is they way I make it almost exactly, but ive never put anchovies in it.
    I always felt it was almost perfect but missing a tiny something.
    Thanks Chef! You're the best!!

  11. @nunzionapoli6325

    2:33 Garbage, pure garbage. Added 💩 salty stock to … whatever that 💩 sauce was supposed to be.
    🤢 f#%%%$$&
    Might as well eat on a salty microwave dinner.
    Disgusting and insulting.

  16. @annabelmoodie9992

    I absolutely LOVE your style….starting g with the adorable Kenji to the classy editing & production of your show….no laborious chatter just pure skill & the end result….DELICEIMO…..whatever the spelling…😅…The Best Cooking Show on U Tube….will order your knife for sure ❤

  18. @utubebeena

    That's just the way I prep my tomato basil chili pasta. But, I boil the pasta in the traditional way, separately, and discard the cooked pasta water which is loaded with starch. No way I'm gonna eat all that starch 😅

  27. @pollyanna1112

    This pasta dish looks delicious. I love how Kenji always sits patiently at the doorway of the Kitchen. Border Collies are the best breed in my heart. My BC would always get excited the moment she heard an egg getting cracked. She would start to wag happily, hoping to get some raw whisked egg for her coat.

  30. @claudine9767

    OMG…that is delicious 😋 I could not find my anchovy paste so i added a little bit of fish sauce…but everything is exactly the same as you and it was very very good. It’s creamy…just the kind of meal that i really love. Thank you for sharing 😊

  31. @himanshusoni528

    The recipe link mentions 2 Cups water or 720 ml
    Is one cup water equal to 360 ml?!
    I thought it was 240-250 ml
    How much water in ml would be fine to prepare this recipe??

  36. @OrfehBolhari

    Hey chef. What a wonderful recipe! Would you plesse tell me if i use penne instead, will the result be stillthe same? Do i need to add more water? Thank you. Grazie mille!

  38. @helgi.0

    Absolutely not feasible: to ensure simultaneous readiness of the pasta al dente AND reduction of the sauce to the right thickness.