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パスタ（アラビアータクリームパスタ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

パスタ : 100g
オリーブオイル : 大さじ2
にんにく : 2片
イカの塩辛 : 大さじ1と1/2
鷹の爪 : 2個
トマト缶 : 1/2缶
(A)水 : 130ml
(A)牛乳 : 250ml
バター : 5g

Time required

20minutes

Procedure

1) 下準備をする 01:37
Cut the garlic cloves in half, remove the sprouts and chop.
Chop the hawk's claws finely.
2) ソースを作る 03:15
Add olive oil, garlic from 1, and salted squid to a frying pan, then fry over low heat.
When the garlic is lightly browned, add the hawk's claws from step 1 and stir-fry for about 1 minute.
Add the canned tomatoes and stir-fry to evaporate the moisture.
When the water evaporates, add (A) and boil over medium heat.
3) パスタを茹でる 05:43
When 2 boils, put in the pasta to calm down.
Cook, stirring occasionally, until the sauce thickens.
When the sauce thickens, add butter and mix.
4) お皿に盛り付けをする 06:48
Complete with 3 on a plate.

Point

・1.6 mm to 1.8 mm pasta is suitable.
・Remove the garlic sprouts as they become bitter and acrid when burned.
・The flesh of the hawk's claws is spicy, and finely chopping it makes it easier to bring out the spiciness.
・By heating the salted squid, the odor and harshness can be removed and the fermented umami and sweetness can be brought out.
・By frying the hawk's claws with olive oil to the extent that they do not burn, you can bring out the spiciness of the hawk's claws.
・By heating the tomato can so that the moisture is removed, the sourness can be removed and the sweetness and umami can be brought out.