The answer, surprisingly, is not just to use more garlic (but you can go to town with the basil)Ask Ottolenghi: send in your kitchen questionsHow can we get a pleasingly strong garlic taste in our tomato sauce for pasta? Is the secret the amount of garlic, or how you cut it, or the length of cooking? Our sauces tend to be bland rather than zingy. The same goes for basil, in the same simple sauce – how to highlight its flavour? Nancy, New YorkI trust that’s pleasingly strong as opposed to... Read this story
