#Italian #pasta #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Cafe food

Tomato Spaghetti ｜ Kukipapa Cooking Channel's Recipe Transcription

お気に入りに追加

Kukipapa cooking class

Number of Subscribers: 34.7万人
Number of View: 6,477.7万回
Number of Videos: 332本

Ingredients

pasta : 180-200g
Canned tomatoes : 400-500g
onion : 1/2 piece
carrot : Half the amount of onions
salt : 3.5g
Garlic (for sauce) : 2 pieces
Bay leaf : 1 sheet
Sunflower oil : 1 tbsp and 1/2-2
garlic : 3 pieces
Chili : 1-2

Time required

40minutes

Procedure

1) Prepare 00:13
Finely chop the onions and carrots.
Peel the garlic and crush it with the belly of a knife.
2) Make the sauce 01:13
Heat the pan over low heat, add sunflower oil and garlic, and add aroma.
When the garlic scent comes out, take it out, add the onions and carrots, mix and mix with the oil.
Add salt, mix, add bay leaf, cover and heat on low heat for 10 minutes.
Add canned tomatoes, heat on medium heat, reduce to low heat by boiling, shift the lid and simmer for 15 minutes.
3) Finish 03:09
Heat a frying pan over low heat, add sunflower oil, garlic, and chili peppers to bring out the aroma.
Add sauce and boiled juice to adjust the taste, and when boiled, add pasta and mix to emulsify.
Serve on a plate.

Point

・ When using celery, add half the amount of carrots.
・ The ratio of salt to boil pasta should be 1.2%.
・ Start boiling the pasta in consideration of the timing when the sauce is ready.
・ Boil the pasta in al dente, considering that it will be entwined with the sauce.
・ Since garlic is used only for scenting, cheap Chinese products are sufficient.
・ If you add shrimp, bacon, cheese, etc. and arrange it, the taste will be added and the finish will be more delicious.
・ Whole tomatoes (elongated tomatoes) have a stronger and more delicious finish, but dice tomatoes with good work efficiency are used.
・ The salt content of the seasoning should be 0.9% of canned tomatoes.