Steps

1. Add water to a pot and bring to a boil.
   🕒 07:20
2. Trim the root end of 30g garlic, then smash it with a frying pan to peel. Pro Tip! When peeling a large amount of garlic, simply trim the root and smash it with a frying pan to easily remove the skins.
   🕒 07:34
3. Slice the peeled garlic thinly.
   🕒 07:34
4. Remove the stems from 3 chili peppers and slice them into rounds. Pro Tip! The spiciness of chili peppers is concentrated in the pith, so slicing them whole will result in a strong heat.
   🕒 09:59
5. Heat a frying pan over medium heat with olive oil to taste and sliced garlic. Once it starts sizzling, reduce to low heat and sauté until golden brown.
   🕒 11:30
6. Add the chili peppers and sauté until fragrant.
   🕒 13:00
7. Add 600cc tomato juice and simmer until reduced.
   🕒 13:15
8. Add 2 tbsp nam pla.
   🕒 14:05
9. If using unsalted tomato juice, add 3-4 shakes of salt.
   🕒 14:37
10. Add 1½ tsp sugar to neutralize the acidity.
    🕒 15:09
11. Add 12 shakes of MSG(Ajinomoto) and simmer until thickened. Pro Tip! By adding MSG(Ajinomoto)'s glutamic acid to the glutamic acid in tomatoes and the inosinic acid in nam pla, a powerful umami flavor is created.
    🕒 15:26
12. Add salt (1% salinity) to the boiling water and cook 300g of 1.4mm pasta for 6 minutes, which is 1 minute less than the package instructions.
    🕒 11:57
13. Transfer the cooked pasta to the sauce pan, add 1 ladleful of pasta cooking water, and mix well to coat. Pro Tip! Cooking the pasta al dente and mixing it with the sauce will result in the perfect texture.
    🕒 19:15
14. Finish by drizzling olive oil to taste over everything and mix until well combined.
    🕒 20:04
15. Plate and serve.
    🕒 20:13