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Pasta (Mochi tomato sauce pasta) | Shusaku Toba's Shizuru Channel's recipe transcription

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材料

  • Pasta (1.4mm) : 100g
  • 切り餅 : 1個
  • にんにく : 1片
  • ピュアオリーブオイル : 15g
  • (A)トマト缶(ダイスカット) : 100g
  • (A)塩 : ひとつまみ
  • (B)水 : 330g
  • (B)コンソメ(顆粒) : 5g
  • (B)塩 : ひとつまみ
  • (C) Basil : 3枚
  • (C) Extra virgin oil (for sauce) : 適量
  • (C) Butter : 50g
  • パルミジャーノレッジャーノチーズ(ソース用) : 12g
  • エクストラバージンオイル(仕上げ用) : 適量
  • パルミジャーノレッジャーノチーズ(仕上げ用) : 適量
  • 粗びき黒こしょう : 適量

所要時間

30分

手順

  1. 1) cut material 02:27

    Cut the kirimochi into 8 pieces and mince the garlic.

  2. 2) make the sauce 03:33

    Put pure olive oil and 1 garlic in a frying pan, turn on the heat, and when bubbles start to appear, lower the heat and transfer the garlic scent to the oil.
    When the garlic turns brown, add (A) and lightly boil down.
    When the water evaporates, add (B) and bring to a boil.

  3. 3) boil the pasta 05:15

    Add the pasta to the frying pan from step 2 and boil over high heat for 5 minutes and 10 seconds while stirring occasionally while maintaining a constant boil.
    3 minutes before the pasta is finished boiling, add the kirimochi from Step 1, and cut the basil 1 minute before.

  4. 4) 仕上げる 07:58

    パスタがゆであがったら、(C)を加え混ぜ合わせる。
    バターが溶けたら、パルミジャーノレッジャーノチーズ(ソース用)を加え、すぐに火を止め全体を混ぜ合わせる。
    お皿に盛り付け、エクストラバージンオイル(仕上げ用)、パルミジャーノレッジャーノチーズ(仕上げ用)、粗びき黒こしょうの順にかけたら完成。

Point

・Parmigiano-Reggiano cheese can be substituted with craft Parmesan cheese.
・Pure olive oil is recommended for heating, and extra virgin is recommended for raw use.
・We recommend using 100% glutinous rice for kirimochi, as it won't melt too much.
・When transferring the scent of garlic, use a spatula to push the outside to the inside and the inside to the outside.
・When boiling down in step 2, add honey to adjust the sweetness depending on the taste of the canned tomatoes.
・Put the pasta slowly while spreading it out.
・When the pasta is boiled, if there is a lot of water, skip it and adjust.
・Be sure to turn off the heat after adding the cheese.

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