I visited Italy earlier this year and had one of the best pasta dishes I’ve ever eaten. It was a very unique flavor of lemon,fresh tomato and a touch of basil. I was able to track down the ingredients and steps of the dish but it’s very parred down and translated over so I feel like I’m missing some key steps. If anyone could clarify what exactly “tomato extract” would be or could break down what the recipe is asking me to do I’d be insanely grateful. The simplest dishes seem to be the most difficult to achieve and I don’t wanna ruin this dish. Thanks!
by cupOn00dles