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30minutes
Remove the stems from the chili peppers and chop them finely.
Cut the garlic thickly.
Combine hot water, tomato puree, and salt in a pot.
Heat olive oil in a frying pan.
Add chili pepper and garlic and fry until fragrant.
Turn off the heat, add tomato puree and stir-fry over medium heat.
Take out the garlic.
Add the pasta and cook over medium heat without moving for about 5 minutes.
When it gets browned, flip it over.
Add Step 2 and heat over medium-high heat to evaporate the moisture without stirring.
Heat over low heat.
お皿に3を盛って完成。
・We use 1.6mm pasta.
- Chili pepper is your choice.
・Green chili peppers are used.
・I use a 32cm frying pan.
・Use pasta without boiling it.
- Once you add the pasta, do not stir or touch it.
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