A handful of ingredients is enough for a very good plate of pasta. For the sauce: tomato ketchup 50 g, water 50 g, Cheng Chi shallot sauce 1 tbsp and 6 g of finely chopped young ginger, simmered gently together.

Cook 130 g of macaroni in boiling water with a little salt for 9–10 minutes, drain and toss into the sauce. Keep stirring over a low heat until the liquid has gone, then add a little chopped parsley. Done.