@chefclairesharrynroberto: The only way I know how to show love. 🍝 Recipe 9 of 100: Gary’s Pasta. (Save this for your next Sunday night). In the professional world, we call this the "Architecture of Umami." In our home, it’s just the ultimate comfort fuel I make for the people I love. This sauce is all about layers. It’s high-vibration, functional, + technically flawless. The secret is the "Umami-Emulsion" - deglazing the sun-dried tomatoes + garlic with tamari to pull those sticky, caramelised bits into a luxurious, vibrant base. 13 seconds of quick cuts, but a lifetime of technique. INGREDIENTS (2 - 3 servings) 1/8 cup premium extra virgin olive oil 1 fresh red chilli, sliced 3 sun-dried tomatoes, sliced 8 garlic cloves, sliced 3 basil leaves, torn 2 tablespoon tamari 1 x 400g can of peeled San Marzano tomatoes 250g spaghetti or tagliatelle salt + black pepper freshly grated Parmigiano Reggiano METHOD Sauté: In a wide skillet over medium-low, warm EVOO. Add chilli + sun-dried tomatoes + salt + pepper. Sauté briefly. Sweat: Add garlic. Sweat for 3 mins (do not burn). Wilt: Add torn basil leaves; allow to wilt (2 mins). Deglaze: Turn heat to medium-high. Deglaze with tamari, scraping up the flavour. Cook for 2 mins. Simmer: Add San Marzanos. Simmer on medium-low for 15 mins. Emulsify: Use an immersion blender on high until the sauce is smooth, luxurious, + vibrant orange. The Pasta: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Drop the pasta + cook for 1 minute less than the package instructions (true al dente). Assemble: Drain the pasta + immediately toss it into the skillet with the heated sauce. The residual heat finishes the cook + marries the two together. Finish: Top with a drizzle of EVOO, plenty of Parmigiano, + a final crack of black pepper. Watch the slurp at the end... that’s the only review I need. #cheflife #umamiscience #100daysofrecipes #clairesharrynroberto #pastamasterclass

CLAIRE SHARRYN ROBERTO

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Wednesday 27 May 2026 16:08:22 GMT