 Hi, I'm Flynn McGarry and I'm the chef of Gem, which is a restaurant in New York City. I'm not there today because we're closed, so I'm in my home kitchen and I'm going to show you how to make a pasta dish. So here we have our ingredients for today. We're going to make a pasta. Super, super simple. The sauce is fresh tomatoes, anchovies. You got to use anchovies. I don't care if you don't like them. Just put them in. You won't notice them. Your friend doesn't like them. Just don't tell them about it. Hide it in there. They're going to be like, why is this so good and tasty? Do it to my girlfriend all the time. Don't tell her. We have a lemon. It'll bring a lot of acidity to the sauce. Some garlic. Very classic. We're using trophy, which is one of my favorite shapes of pasta. That's a nice chew to it. You can use anything like this to panate, to spaghetti, kind of whatever you want. So time to get cooking. Okay, so we're heating up our pots right now to make our sauce and to cook our pasta. I'm using like brusse pasta. The namo doesn't chip at all. Colors look great in my kitchen and the heat distribution is amazing, so you can cook everything perfectly on them. Coating up our tomatoes just in their quarters like that. This is just going to help them break down much easier when we're making the sauce. We have six tomatoes in there. We want two big cloves of garlic. And then you're just going to kind of rough chop it. You don't want any really big chunks of the garlic in your sauce. Just kind of make sure they're pretty broken up. Okay, so now we have the garlic getting ready like that. We take our anchovies. These are Ortiz. These are in olive oil. I like the ones in olive oil because the ones in salt add a little bit too much salt. That's kind of uncontrolled to the dish. And these are just really kind of sweet and savory. So depending on your level of anchovy, you can add two. You can add one. I'm adding three. It's sort of the beginning of a kind of traditional Italian sauce called peña couta. So it's anchovies, garlic, and lemon zest fried in Hollywood. One of my favorite salad dressings, whatever you might put it on. You can put artichokes, vegetables in it. It's just delicious on everything. So we're kind of using that as the base and then adding tomatoes to it to turn it into a sauce. So we're going to zest the whole lemon just right onto this little pile. Say that for later. And now just give it a drop. So you can see in here, everything's kind of caramelizing around. And then we're just going to add our tomatoes. You can add your first round of basil. So I like basil and really big chunks. I just kind of had a really nice flavor throughout the whole thing. And you want to kind of rip it and rub it and bruise it so your hands smell like basil. It'll bring out all the essential oils while you're cooking the dish. So if everything's in and it gets going, we're going to add a little bit of salt. Just add a little bit in the beginning. This sauce you tend to get kind of salty because of the fish. You want to just control that. We're going to start it on a high heat to get things caramelized, to get the tomatoes burst. And then we're going to reduce it down and let it simmer just for about 10 minutes. So we're about to drop our pasta in. Okay. And now that our sauce is almost done, we're like a couple minutes in. I think this has been like 10 minutes. So you just got to keep stirring it through the bottom doesn't burn. Now we're going to add our pasta. I'm using this Le Crusay Dutch Oven. You want something that's really big. So there's a lot of space between all the pastas. This also holds heat really well. So the water is going to stay boiling all the time. Salted the water. 10 minutes. The sauce is really caramelized. Our pasta is perfectly cooked al dente. Now it's time to mix. I like to use one of these. It's like a hand strainer versus just shredding your pasta because you're going to need this water to make the sauce so nice. So strain it. Don't worry about straining it too much because you want some of that water. Okay. So our pasta is in a little bit more salt. This is my favorite thing ever. Straw's butter. A nice scoop of butter. I promise you it's necessary. It's what makes the sauce really creamy. Okay. So now you want to keep your kitchen cleaner than me. You can just use a spoon. So the butter and the sauce kind of created this creamy layer around the pasta. It's perfect. Need a little bit more salt. And then right as you finish your second bit of basil. Think of the base almost like spinach. You're just wilting it into the dish. Plate right here. Grate some Parmesan cheese over the top. The sauce coats the pasta really well and can't even really taste the anchovies in it.