A leading London chef has revealed that British home cooks are consistently missing a key, if surprising, ingredient that can transform a simple tomato-based pasta sauce into a restaurant-quality dish.
The Overlooked Umami Powerhouse
Nima Safaei, owner of the acclaimed Italian restaurant and bar 40 Dean Street in Soho and trained by noted chef nutritionist Salvatore Ferrara, says the secret lies in a small, flavour-packed fish. "One that Brits often overlook in Italian cooking is anchovies, but it has to be those preserved in olive oil, not brine," Nima explained in an exclusive interview. He emphasises that anchovies uniquely melt into sauces, providing a rich, umami depth perfect for tomato-based sauces without leaving a overtly fishy taste.
For those who are not fans of fish, the chef offers a solid backup. His other essential is San Marzano tomatoes, which he describes as the "gold standard." Grown in the mineral-rich volcanic soil near Mount Vesuvius, these tomatoes are celebrated for their sweet, velvety texture and intensely deep flavour.
The Garlic Trick That Avoids Bitterness
Moving beyond core ingredients, Nima swears by a specific technique for handling garlic, a staple in Italian cuisine. Instead of frying chopped garlic in hot oil, which can lead to a harsh, bitter taste if overcooked, he recommends cold-infusing it.
"One trick I swear by is cold-infusing garlic into olive oil rather than frying it," he revealed. The method involves gently warming the oil, turning off the heat, and then adding sliced garlic to let it sit and steep. "You get all the aroma and sweetness of garlic without the bitterness that comes from overcooking."
This resulting garlic-infused oil forms an aromatic base ideal for pasta dishes, seafood, or even drizzled over bruschetta.
The Final, Crucial Minute
Nima's expertise doesn't stop at what goes into the pot. He highlights a simple but often ignored final step that makes a significant difference to the finished plate. "Remember to rest your pasta for one minute before serving, just like you rest a steak," he advised.
Allowing the pasta to sit in the sauce off the heat for just sixty seconds lets the flavours meld together and gives the texture time to become perfectly supple, ensuring every bite is cohesive and flavourful.
By incorporating these professional insights—from the umami kick of anchovies or quality tomatoes, to the gentle infusion of garlic and a brief resting period—home cooks can dramatically elevate their everyday Italian meals.
