和え物（トマトとツナ缶の甘酢和え）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 5minutes
Peperoncino ｜ Life THEATER: Transcription of useful cooking videos
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Ingredients
- pasta : 200g
- Noodle soup : 20cc
- salt : 1 tablespoon
- Liquor : 1 tablespoon
- Olive oil : 1 tablespoon
- Garlic : 1 piece
- Chili pepper (sliced) : 10 grains
- butter : 10g
Time required
15minutes
Procedure
-
1)
Prepare garlic
00:34
Peel the garlic, remove the core, and chop it.
-
2)
Boil the pasta
00:52
Boil about 1000cc of water, mix with salt, add pasta and boil for 1 minute shorter than the indicated time on the bag.
-
3)
Make the sauce
01:16
Put olive oil (about half the amount), chili pepper, and garlic in a frying pan and heat over low heat to make the scent stand out.
When the color of the garlic changes, add sake and mentsuyu and mix gently.
Keep the heat very low until the pasta is boiled. Be careful not to burn it. -
4)
Mix
01:55
When the pasta is boiled, add it to the frying pan immediately after boiling.
Mix the whole and entangle with the sauce.
Add butter and the rest of the olive oil and mix over medium heat to melt the butter.
Serve in a bowl and sprinkle with parsley if you like.
Point
・ With the effort of adding butter to the finish, the pasta and sauce are firmly entwined, and anyone can easily make Peperoncino with a very nice texture.
・ Garlic has lye on the core, so remove it if there is any.
・ Add olive oil (about half the amount), chili pepper, and garlic and heat over low heat to give the oil a strong scent.
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