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パスタ（さんまの缶詰パスタ）｜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

(A)水 : 320ml
(A)酒 : 大さじ1
(A)醤油 : 小さじ2と1/2
(A)うま味調味料 : 4振り
pasta : 100g
(B)さんまのかば焼き缶詰 : 1缶
(B)オリーブオイル : 小さじ2
七味 : 適量
マヨネーズ : 適量

Time required

8minutes

Procedure

1) heat up 02:00
Put (A) in a frying pan and heat.
Once boiling, add pasta.
Heat over medium heat for 4 minutes and 30 seconds, and simmer until the water is reduced to about 1 tablespoon.
After about 2 minutes, add (B) and loosen.
When the broth is gone, turn off the heat, sprinkle shichimi, and complete with mayonnaise.

Point

・Pasta recipe that can be easily made with one frying pan.
・I use 1.4mm pasta that has been boiled for 5 minutes.
・The thinner the pasta, the easier it is to adjust the moisture, and we recommend using a smooth surface.
・Sake is added for flavor and to remove the smell of fish.
・If you make pasta in a single frying pan, the thickening of the boiling water will make it easier for the sauce to stick to the pasta.
・A small frying pan is used in the video, but if you use a larger frying pan, use more water.
・It is good to adjust the heat so that the water disappears in about 5 minutes after adding the pasta.
・When adding vegetables, Komatsuna, spinach, cabbage, and shredded radish are recommended.