What's best for pasta? It's ketchup noodles, of course. I bought a non-added, sugar-free, salt-free ketchup, and don't buy the sauce from the supermarket. There's a lot of stuff in it like sugar fragrance or sour acid. It's not just pure tomatoes that can buy themselves a few more sophisticated tomatoes without no ketchup at home. If the tomatoes are a little green or they're not cooked with that ketchup, they won't taste so bad that many children don't eat meat or carrots, and we're using tomatoes today to mask carrots and meat. And together, there's a magical change, which is three or four times, and we're gonna put it in a freezer, and we're gonna take one of them, and we're gonna boil it with a little water and we're gonna mix the pasta. It's important to be careful here. I'm cooking the greens, not in ketchup。
