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パスタ(ナスとベーコンのトマトパスタ)|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Ingredients

  • パスタ : 100g
  • ナス : 1本
  • 厚切りベーコン : 40g
  • 玉ねぎ : 1/4個
  • にんにく : 1片
  • 粉チーズ : 適量
  • パセリ : 適量
  • オリーブオイル(ナス用) : 大さじ1/2
  • Olive oil (for frying) : 1 tablespoon
  • トマト缶 : 200g
  • ケチャップ : 大さじ1
  • (A) Medium-thick sauce : 大さじ1/2
  • (A) Sugar : 小さじ1
  • (A) Granulated consommé : 小さじ1/2
  • (A) Water : 300ml

Time required

25minutes

Procedure

  1. 1) Prepare the ingredients 02:15

    Cut off the stem of the eggplant and slice into 1cm thick slices.
    Transfer to a bowl, add water (not included in the recipe), and soak for 5 minutes.
    Chop the onion finely.
    Remove the garlic sprouts and chop finely.
    Cut the thick-sliced bacon into strips just under 1cm wide.
    Cut off the parsley stems and chop the leaves.
    Drain the eggplant and pat dry with kitchen paper.

  2. 2) Grilling eggplant 04:05

    Add olive oil (for eggplant) to a frying pan and heat over medium heat.
    Arrange the eggplant on top, drizzling it with olive oil.
    Once lightly browned, flip it over and remove it from the oven when both sides are cooked.

  3. 3) 具材を炒める 04:57

    フライパンにオリーブオイル(炒め用)とにんにくを入れて中火にかける。
    沸々して香りが出たら、厚切りベーコンと玉ねぎを入れて炒める。
    玉ねぎに火が通ったら、ケチャップを加えて約30秒炒める。
    トマト缶を加えて、トマトを潰しながら約30秒炒める。
    (A)を加えて混ぜ加熱する。

  4. 4) パスタを加える 06:44

    沸々したらパスタと2を加えて液体に沈める。
    弱火~弱めの中火でパスタの表示時間より1分長く茹でる。
    中火にして水分を飛ばしながら混ぜ、約1分加熱する。
    水分が飛んで、ソースがパスタに絡んだら完成。

Point

・Introduces the amount per person.
・Use pasta with a smooth surface.
- We use 1.6mm pasta boiled for 7 minutes.
・We recommend using whole canned tomatoes, as they have a rich flavour.
・Medium-thick sauce can be substituted with Worcestershire sauce.
- Be sure to remove the garlic sprouts as they can burn and become bitter.
・A frying pan with a diameter of 26 cm is used.
- By frying the ketchup first, the sourness disappears and the flavor increases.
If the pasta runs out of liquid while boiling, add more water.

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