other night I was experimenting with pasta. I had a few cloves of choped garlic and one choped dry tomato, slowly frying in about 3 table spoons of olive oil (aglio olio style). Next I've put some of the tomato paste into the pan to fry off a bit at first and then I added about one label of pasta water, hoping that it would make this tomatoey, garlicky sauce. However, the sauce broke. The oil and tomato paste would keed separating. The look of the sauce was compromised 😞 Even though it tastet good 🙂. Any idea how to prevent this ? How to make the sauce not to break in this case ?
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