I love how all these KZfaq chefs have huge fancy kitchen studios and Kenji's just at home and if someone is vacuuming upstairs then so be it.

Kenji, if you read this, just know your pov cooking videos really help me and im very grateful for them. Thank you.

Me: "oh, that much pasta would be enough to eat for myself " Kenji: "i will call my family for lunch"

you had the perfect opportunity to say "That's my to-motto" and you squandered it

this video features Kenji's first Seafair experience. That jet flyby noise was almost certainly the Blue Angels during their practice a week or so ago.

Thanks for letting us into your kitchen. It's really just such a treat to watch you go.

4:00 the box grater trick just blew my mind, makes perfect sense, i’m about to test this with a new sauce tonight. Thanks my dude you’re the best.

Kenji, you make the cooking tutorials that beginners need: POV, no rush, all steps shown, some explanations added why some do differently or why you made a decision. I made this dish since I have fresh tomatoes and it was amazing, but be vary others this is an acquired taste thing - my wife was not amazed, just like she was not with my spaghetti de olio. This is a spaghetti dish and not a sauce dish so emphasis on good pasta.

Possibly the best fresh sauce I have ever made. Even my wife, who prefers “saucy” pasta sauce said it was awesome! Our garden is cranking out cherry tomatoes and basil at the moment, so a great way to use them!

I'm straight astounded no one has commented on that lone piece of garlic that could be seen when the camera was angled into the pot. I couldn't stop watching it, hoping it would reach it's brethren, and at the end when Kenji plated the whole thing I swear, it got left behind. RIP Mr. Garlic

Respect for not putting the kiddo on screen 👍, and great cooking as always

8:44 One of my most cherished memories is teaching my best friend how to make my family's lasagna. She did not know much of anything about cooking, so I told her to watch carefully as I showed her an old Sicilian technique for checking if pasta was done. I threw it at the wall and it stuck, and after a couple awestruck seconds, she started crying with laughter :')

Dude, grating the tomatoes that way is super clever. Just tried it and the result was great. Excellent recipe!

No one’s gonna talk about Kenji using the wall scrapper thing as a tool in the kitchen ? 😂💀

"todays tomatoes is better than tomorrows tomatoes" sounds like something you would say after several beers :P

This is the content I want. Not some manicured recipe, but getting creative, in real time, to put something amazing together with what you have.

The tomatoes and dogs info reminded me of a friends dog who would wait until his tomatoes were ripe on the vine to steal them unbeknownst to him. Turns out the pup was even smarter than we thought.

These are so simple and nice to watch. Keep them coming! Love the bits of information in between

You’ve taught me so much Over these years, I get so hyped when you post!! Thanks for the easy recipe 💚

That looked amazing and you made it look so easy! Gonna give that a try.. have all the ingredients here and mostly home grown.

Love when you make videos that answer questions I had in my head literally today!

Such a joy watching you cook!

Just made this myself, and it came out quite nice! Thank you so much for the recipe and tutorial, Kenji!

Always delicious recipes, but my favorite thing about your channel is the authenticity of your cooking space. You keep it real.

Such a beautiful and calm video, full of joy and positive energy ❤️

You using the box grater to get just the tomato pulp and not the skin was the best tip I've seen in a long time. Will use this often. Thank you!!

Made this with three types of tomatoes and basil from my own garden. CAME OUT FANTASTIC!! It’s the first time I’ve managed homemade sauce like that. Your videos are so helpful and inspirational.

This is straight up my new favourite pasta sauce. So simple and fast, yet so delicious!

Building upon tomato 'toxicity'; The fruit has the lowest tomatine levels, while the leaves and stems have higher levels. Stems can be used as a food flavoring or garnish. As long as you're not using half a kilo of the stuff you should be safe. That will depend on your weight.

Thank you for adding the tomato leaves!!!!!!! Terrific flavour and aroma!!

I cannot begin to put into words how good this looks- making this for lunch tomorrow!

Just made this for lunch, it was simply fantastic. Thanks for sharing.

Kenji, did you misplace your actual bench scraper or did you get done with some hole patching and the putty knife was just cleaned and nearby?

Thank you for taking a second to make another "from the garden" video kenji, always love them

Thanks Mister Kenjii for ur receipess, much love from Greece

This is one of my favorites! Simple. Elegant. Vegetarian. Technique. I learn so much from your content. Thanks!!

Made this for lunch today and it was phenomenal. Thickened up nicely and coated the spaghetti without making it too greasy. Well done and simple to make

Kenji, thank you for sharing! I made this several times over the spring and summer with fresh tomatoes. So many amazing techniques in this recipe, the flavor is incredible and addicting. I never would have thought to use the tomato leaves and stem, love it! We are buying your book for Christmas, wish we could meet you for a book singing but are too far away. Happy holidays!

These videos always put me in such a good mood

Nice recipe Kenji, thank you so much!

Funny, I actually made this for my boyfriend and myself tonight referencing one of your earlier videos for the dish. I have made it many, many times since I first watched that! I enjoyed eating while watching. Thanks!

Made it tonight. It was so tasty, fresh, and filling. Perfect sunmer vegetarian pasta dish. I even made it in less than 30 minutes... Which is probably the most impressive part of the recipe. Thanks Kenji!

Looks like Kenji read my mind on what I will cook for dinner. Super thanks on the tip on tomato leaves for adding flavor and it’s safety for dogs as ours love munching on them.

I learn so much from you, thanks for exisiting omg!

very relaxing to watch

Was salivating the whole time. So simple but would be so delicious.

I love the minimal water used to cook the pasta, grating the romas and tossing the skin, and tossing the tomato and basil stems in. Great lessons, thanks. Doggy's cool too - woof!

kenji you inspire my love for home cooking

I was just watching your old video on this! nice to see an update.

I just made this for lunch today, good to watch your video anyway for extra tips!

like the stach!! been enjoying watching your cooking and you being you like always excited for the summer recepies

So simple but so good…great content

Hi Kenji, that dish really enriched my daily life! Thank you for sharing Sensei :-)

I'm amazed at how many new things I learned about a familiar dish, in a short video

So glad to see these videos again!

Just made this one! Fantastic

i had never seen a pov cooking video like this. absolutely loved it!

Smart folks learn from their mistakes. Wise folks learn from the mistakes of others. Thanks for making me even wiser.

Funny I just made that for dinner tonight. Love it when cherry tomatoes are in season.

Amish Paste tomatoes. I grew them this year. Astonishingly delicious.

Kenji, you're one of the good ones.

Thanks for the awesome videos as always! Love these.

Kenji throwing pasta at the ceiling for his daughters amusement is adorable.

Excited to give this a shot soon!

Delicious pasta dish with that homemade tomato sauce and of course the touch of cheese super easy and tasty dish thanks friend

Great, easy to follow recipe. Thanks

just made this for lunch. Thanks for sharing!

He still has the same box for his salt years later, love it! ❤

Great for meal prep!

Thanks for another great video.

Cooks illustrated did a 10 min fresh tomato sauce like 20 years ago and it’s been part of my rotation ever since. I tend to score the romas and blanch them in the pasta water to get the skins off, cut them in rough quarters, and then pastry dough cutter smash it after a few mins of cooking

Love the use of the putty knife as a bench scraper.

It helps to lightly crush the basil stems before adding.

Whenever is use fresh tomatoes i like to do it really rustic, chopping thr tomatoes into uneven pieces, leaving the skin on and just cooking it down so good and i really like the skin in it looks so nice and tastes good too

Looks delicious, thanks for the quick lunch recipe! IIRC a significant portion (if not most of) the pectin content in a tomato is in its skin, but I suppose for a quick sauce like this it's not worth wasting time extracting it.

I hade a sheet of presh pasta that I wanted to eat, but didn't want to cook a sauce that would took to long to make; this sauce really surprised me, it's gets so creamy, but also has a nice texture. Oh, and nothing beats how this all took me about 25 minutes to make (yeah, I'm a but slow, lol). Anyways, thanks a lot for the recipe, I loved it!!

Another way to add flavour to this recipe is to use basil stems in the initial stage of the sauce. Also, tearing the basil leaves rather than chopping them will enhance their aroma. Well done Kenji.

Great video I’ll try it soon!!

5:13 I believe those jets were the blue angels! I was just going out of class at UW earlier this week and saw them flying over

Looks yummy

i've never seen anyone make pasta sauce like this. as always, your channel is very unique!!

Casually using a paint scraper as a bench knife.. love it

love you kenji

Mind blown by this tomato grating trick!

Just tried this with cherry tomatoes and Italian passata tomatoes. Flavour bomb, thanks!

Pasta with Black Prince heirlooms and dry farmed Early Girls, made this way, had me licking my plate. This is my favorite time of year in NorCal. Peak tomato-hood for a few weeks.

Thank you for sharing recipe

Kenji bro, your channel is a master class.

I made 'sun' dried tomatoes from the garden. Omg so good. Gonna make some gnocchi with fresh tomatoes. Maybe throw in some sun-dried and basil from the garden too.

That grater trick for the tomatoes blew my whole mind

My highly subjective garlic experience agrees with Kenji; in raw or lightly cooked applications, I can totally taste it if the germ is green and still in there. For pesto, aioli, etc I almost always remove the center even if it's not green tbh, mainly out of habit. Larger cloves of garlic also tend to have a woody sort of flavor in the germ that I'm not a fan of. When garlic is getting cooked for a while I've never noticed any discernable difference at all and I think it's probably a waste of time. But I'm also just some dude on the internet so do what makes you happy in life :)

This is a KILLER way to use up a few containers of grape tomatoes if they're nearing expiry. We make this probably once a week or two in my house. Quick and easy lunch that takes no longer than it takes for the pasta to cook.

Nice idea of using a wide spackle knife to scoop up the tomatoes!

Should have diced some shallots and lightly caramelize them with your tomatoes. Gives another layer of flavor and compliments the tomatoes.

thank kenji good video enjoy it!!!!!!!!!!

Split base tomato sauce! Love it

Haven't tried the Tomato leaves in my sauce but besides that this is one of my favourite recipes.

You can also lightly boil the tomatoes too to make the skin easier to peel off.

Flatiron Pepper Co make fantastic pepper flake blends. Have most of their blends and never looking back at plain ol' red pepper flakes again.

"Tomato motto". Absolute poetry.