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パスタ（おこげパスタ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

olive oil (for the sauce) : 1 tablespoon
にんにく : 2片(10g)
唐辛子 : 2本
玉ねぎ : 1/4個(60g)
トマト缶 : 100g
パスタ(1.4mm) : 100g
Olive oil (for frying) : 大さじ1/2
水 : 420cc
(A) salt : a pinch
(A) Consomme : 小さじ1と1/3

Time required

25minutes

Procedure

1) cut vegetables 03:17
Chop the garlic and onion.
2) make the sauce 04:54
Put olive oil (for sauce) in a frying pan, add garlic and fry over high heat.
When the garlic is browned, add the onions and sauté, then add the chili peppers.
Add the canned tomatoes and crush them with a spatula to lightly remove the moisture.
3) bake pasta 07:38
Add the pasta to 2 and soften it with the water from the tomato sauce until it fits in the frying pan.
Cook over medium-high heat until the pasta is browned.
Stir-fry while putting it on top of the pasta so that the tomato sauce doesn't burn. When it gets browned, turn it over, add olive oil (for frying) and fry it further.
4) 仕上げる 10:07
Add water and (A) to 3, bring to a boil, and simmer over medium to high heat for 4 to 5 minutes while adjusting the heat so that the water evaporates.
Check the taste, adjust with salt (not included in the amount) if necessary, and serve on a plate to complete.

Point

・It is also recommended to sprinkle olive oil once before eating.
・It is also recommended to change the taste with Tabasco.
If you cut too much garlic, soak it in olive oil before storing.
・Onions do not need to be caramelized.
・Be careful not to add chili peppers and garlic at the same time as they will burn.
・Remaining canned tomatoes will grow mold in about a week even in the refrigerator, so transfer them to a storage bag, remove the air, and store in the freezer. When using, heat in the microwave for 2 minutes.
・If too much water has been removed from the canned tomatoes, add 1-2 tablespoons of water (not listed) when adding the pasta.
A cast iron skillet is good.
・650cc of water is enough for 2 people.