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This video is an extension of my previous one because pasta can be cooked in so many ways, depending on the base you choose. I went for a spicy tomato base this time. That means, alongside diced tomatoes and tomato paste, I kept it simple with Aromat, salt, black and white pepper for flavour then added cayenne pepper, Moroccan spice, and Nando’s Perinaise for that spicy kick. Garlic? Always a must. You don’t need a shelf full of spices. Just your core ones to build the flavour you’re going for. You don’t need ten different spices. The goal is to build a bold, balanced flavour without overwhelming the dish. Think of the tomato as your canvas, and the spices as intentional brushstrokes. That’s really what cooking is, understanding your base and letting it guide the rest.