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パスタ（明太子パスタ）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

パスタ : 200g
にんにく : 3片
明太子 : 50g
水 : 1.5L
塩 : 小さじ4
(A) Noodle soup : 大さじ1
(A) Garlic powder : 小さじ1
大葉 : 3～4枚
こめ油 : 適量

Time required

20minutes

Procedure

1) Do the preparations 01:10
Put water in a pot and heat it.
Peel the garlic, remove the core and chop finely.
Add the garlic and rice oil to a frying pan and stir gently to coat.
Cut off the stems of the perilla leaves, shred them and lightly break them up.
2) パスタを茹でる 03:45
1の鍋が沸騰したら塩を加え、パスタを入れて茹でる。
3) 加熱する 04:10
1のフライパンを中火にかける。
沸々したら弱火にし加熱する。
焦げる手前まで加熱し、香ばしい色になったら2の茹で汁を250mlと(A)を加えて混ぜる。
規定時間の1分30秒前まで茹でた2を加え、よく混ぜながら加熱する。
火を止めて明太子を加えて混ぜる。
4) 盛り付ける 06:50
お皿に盛り付け、明太子(分量外)と大葉をトッピングしたら完成。

Point

・The amount shown is for two people.
・The pasta used is 1.6mm in diameter.
・The core of the garlic burns easily so it is best to remove it.
- If the shiso leaves are too thin, they will get clogged, so it is best to cut them to a moderate size.
- Always turn off the heat before adding the mentaiko, and if there is room, it is even better to transfer it to a bowl before adding it.
- For step 3, it is a good idea to start heating by counting backwards from the time it takes to add the boiled pasta, up to 1 minute and 30 seconds before the specified time.
- It is a good idea to add the cooking water after adding the pasta so that there is still enough moisture remaining at the end.