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パスタ（おこげパスタ）｜George ジョージさんのレシピ書き起こし

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George George / Jojiro ch's person

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Ingredients

garlic : 1 piece
(A) Tomato juice : 200ml
(A) Water : 200ml
(A) salt : a pinch
ケチャップ : 大さじ1
パスタ : 約90g
リンゴ酢 : 少々
(B) Butter : 少々
(B) black pepper : 適量

Time required

25minutes

Procedure

1) prepare 00:37
Garlic is finely chopped.
Heat olive oil (not listed) in a frying pan over medium heat.
Mix (A) to make tomato soup stock.
2) bake pasta 02:03
Fold the pasta in half into the frying pan and cook until browned on all sides.
When it gets browned, move it to the edge, stir-fry the garlic in the empty space, add the ketchup, and when the moisture evaporates, mix it all together.
Add apple cider vinegar and mix everything together.
3) boil the pasta 03:43
Add 1 tomato soup to 2 little by little and heat over medium heat.
Repeat adding the tomato soup when the liquid is completely gone, and let it absorb the soup stock added at the end, then add (B) and mix.
Arrange on a plate and sprinkle with black pepper (not listed) to finish.

Point

・Scorched pasta is a pasta that absorbs tomato soup while baking.
・If you don't have apple cider vinegar, you can use vinegar instead. If you don't have vinegar, you can omit it.
・Bring out the umami of the tomato sauce with salt.
・Frying pans made of iron tend to brown more easily than those that are fluorinated.
・ After lightly grilling the front and back of the pasta, move it around while grilling until the whole is browned.
・The pasta takes longer to boil than the indicated time.
・In order to maintain the aroma, it is recommended to add the tomato soup after the water has evaporated to the extent that you can hear the pasta being cooked.