Do not—I repeat, do not—just dump the paste straight into water. That’s how sad, metallic sauce is born. You need to bloom it first. Heat a drizzle of olive oil in a pan over medium heat. Toss in the paste and let it sizzle for a minute or two.
Stir it around like you’re scrambling tiny red eggs. You’ll see it darken a shade or two, and the smell will hit you like a warm, savory hug. This little step unlocks a depth of flavor that screams, "I’m a chef, not a person who eats cereal for dinner."
