But it was his article on tomato sauce that shot him to fame ... 1/4 tsp salt, 160 grams spaghetti, 5 “shiso” leaves 1. Finely chop garlic and onion. Cut shiso into fine strips.
(Don’t hull too much that the tomato collapses once it cooks, just so you have enough room for glorious cheesy filling.) Scoop the innards into a bowl and reserve for your next pasta sauce.