I want my pasta to absorb a sauce which consists of herbs and spices only. What are the minimum ingredients that are needed for this? for example do you really need oil, tomatoes, onions or is one of these sufficient?
Would you say using things like tomatoes doesnt let the herbs and spices distribute everywhere in the sauce because the tomatoe is thick and this will be difficult?
Can it be done with oil and spices only or will the spices not melt? Can it be done with onions only?
I think you get the question.