Raymon Kim's Arabbiata Pasta

Recipe 🍳

Cooking tips 💡

• Never add garlic to hot oil—it burns before releasing its flavor. Always start with cold oil and gradually increase the temperature to extract the full garlic essence.
• If using whole garlic instead of slices, reduce the heat further and cook carefully, as garlic burns much faster.
• Using short pastas like rigatoni or penne with hollow centers allows the sauce to penetrate deep into the pasta, maximizing the rich, savory taste of the tomato sauce.