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Pomodoro ｜ Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Spaghetti : 160g
Sugar beet : 1/2 tbsp
onion : 1/4 piece
celery : 1/4
Garlic (chopped) : 1 piece
Canned tomatoes : 1 can
salt : 1 tablespoon
Olive oil : As appropriate
Grated cheese : As appropriate
Basil no ha : As appropriate
pepper : As appropriate
Hot water (for boiling pasta) : 1.5L
Salt (for boiling pasta) : 1 tablespoon
Olive oil (for finishing) : As appropriate

Time required

40minutes

Procedure

1) Prepare 01:38
Finely chop the onions and celery.
Add sugar beet, mix and let sit for about 5 minutes.
2) Make the sauce 03:44
Put olive oil and 1 in a frying pan and fry.
Add chopped garlic and fry until light brown.
Add canned tomatoes, mix and simmer.
3) Boil the pasta 05:39
Boil water in a frying pan, add salt, add pasta, and boil 2 minutes shorter than the label on the bag.
4) Finish 06:46
Add boiled juice to 2 and boil down, then add boiled pasta.
Mix quickly and entangle with the sauce.
5) Serve 07:58
Serve on a plate and sprinkle with olive oil.
Sprinkle with grated cheese, top with basil leaves and sprinkle with pepper.

Point

・ By entwining sugar with onions and celery, water will come out and it will be easier to fry.
・ The sweetness of sugar softens the sourness of tomatoes and brings out the richness.
・ If there is no celery, there is no problem with just onions.
・ Boil the pasta 2 minutes shorter than the label on the bag, considering that it will be entangled with the sauce.
・ Sugar beet can be replaced with white sugar or sanon tou.