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パスタ（トマト明太子パスタ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

pasta : 100g
明太子 : 1本
ミニトマト : 6個
レモン : 1/6個
ニンニク : 1/2片
(A) Kombucha : 小さじ1/2
(A) Shirodashi : 小さじ1
(A) Olive oil : 大さじ1と1/2
black pepper (for sauce) : moderate amount
(B)水 : 1L
(B) salt : 15g
オリーブオイル(仕上げ用) : 適量
ブラックペッパー(仕上げ用) : 適量

Time required

15minutes

Procedure

1) prepare the ingredients 02:14
Remove the stem of the mini tomato and cut it into 4 equal parts.
Put mini tomatoes in a bowl.
Remove the thin skin of mentaiko.
Put the mentaiko in a bowl.
2) make the sauce 03:28
Put (A) in 1.
Grate the garlic and add it.
Sprinkle black pepper (for the sauce) and mix.
Cool in the refrigerator.
3) boil the pasta 04:15
Put (B) in a pot and boil over medium heat.
Add the pasta and cook for 1 minute longer than indicated.
Pour into a colander and cool with running water (not listed).
Tighten with ice water (out of quantity).
Drain the pasta.
4) 混ぜる 07:20
3を2に入れて混ぜる。
5) 盛り付ける 07:40
Place 4 on a plate.
Squeeze out the lemon.
Sprinkle black pepper (for finishing).
Completed with olive oil (for finishing).

Point

・Use 1.6mm pasta.
・You can substitute mentaiko with cod roe.
You can substitute store-bought lemon juice for the lemon.
・You can substitute garlic in a tube.
Use extra virgin olive oil because olive oil is used raw.
・In step 2, by cooling, the cherry tomatoes will release moisture due to the salt content of the kombucha and shirodashi, and the sauce will be finished.