While waiting for the pasta to cook, he skewered the plump red tomatoes and held them over the fire, letting the skins blister and char slightly. As the aroma deepened, he rotated the fish to cook evenly on the other side. Then, once the tomatoes were nicely roasted, he peeled off the skins and mashed them into a rich, fragrant paste.
Then he minced some garlic and reheated the same iron pan, adding a bit more oil before tossing in the garlic. As the aroma filled the air, he added the freshly mashed tomatoes, their rich, smooth red hue bubbling with promise.
He seasoned the sauce with a blend of spices, then grated some aged cheddar cheese into the mixture. Right on cue, the pasta reached perfect al dente, and Duke folded the meatballs into the sauce, followed by the pasta itself, stirring everything together as the pan stayed over the flame.
