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パスタ(きのこ入りトマトパスタ)|フリーランス料理人の部屋さんのレシピ書き起こし

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Ingredients

  • onion : 1/2 small (70g)
  • ニンニク : 3片(15g)
  • しめじ : 100g
  • パスタ : 180g
  • トマト缶 : 1/2缶(200g)
  • 茹で汁 : 150ml
  • 輪切り唐辛子 : 適量
  • Salt and pepper (for shimeji mushrooms) : 適量
  • Olive oil (for shimeji mushrooms) : 2 tablespoons
  • 塩胡椒(味付け用) : 適量
  • 塩(炒め用) : ふたつまみ
  • オリーブ油(ニンニク用) : 大さじ4
  • 熱湯 : 1.5L
  • 塩(パスタ用) : 大さじ1
  • 茹で汁 : 150ml
  • 塩胡椒(調節用) : 適量
  • オリーブ油(調節用) : 大さじ1
  • 粉チーズ : 適量

Time required

30minutes

Procedure

  1. 1) prepare the vegetables 00:17

    Insert a knife along the grain of the onion, turn it around, and roughly chop it.
    Cut the garlic cloves in half lengthwise, remove the sprouts, and cut into small pieces.
    Cut off the stems of the shimeji mushrooms and loosen them.

  2. 2) Stir-fry shimeji mushrooms 01:21

    Heat olive oil (for shimeji mushrooms) in a frying pan over medium heat.
    Add the shimeji mushrooms and fry to evaporate the moisture.
    When it's browned, sprinkle some salt and pepper (for shimeji mushrooms) on it, stir-fry it, and take it out.

  3. 3) make the sauce 02:10

    Heat garlic and olive oil (for garlic) in a frying pan.
    Bring to a boil over medium heat, then reduce heat to a simmer.
    When the garlic turns brown, add the chopped chili peppers and onions and sauté.
    Add salt (for stir-frying) and stir-fry over low heat so as not to burn.
    Add canned tomatoes and heat over medium heat.
    Reduce heat to simmer and evaporate excess water.

  4. 4) パスタを茹でる 03:57

    熱湯に塩(パスタ用)を入れる。
    パスタを入れて袋の表示より30秒早く茹で上げる。

  5. 5) 絡める 04:13

    3が煮詰まったら茹で汁と2を入れて混ぜる。
    塩胡椒(調節用)とパスタを入れて絡める。
    オリーブ油(調節用)と粉チーズを入れて混ぜる。

  6. 6) 盛り付ける 05:02

    お皿に5を盛って完成。

Point

・Recipe for delicious tomato pasta with mushrooms.
・The amount is for two people.
・By frying shimeji mushrooms, the aroma and flavor are brought out.
・Bring out the umami by simmering the canned tomatoes to remove excess water.
・You can add chopped parsley or perilla leaves to finish.

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