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Ingredients

スパゲッティ(1.8mm) : 160g
にんにく : 1かけ
オリーブオイル : 30g
トマトペースト : 30g
ホールトマト(缶詰) : 300g
塩 : 3g
グラニュー糖 : 3g

Time required

50minutes

Procedure

1) にんにくの下準備をする 00:39
にんにくをみじん切りにする。
2) ソースを作る 01:05
Add olive oil and garlic to the pan and heat from low to medium heat.
Add tomato paste and bake well.
Add tomato holes, salt and granulated sugar and crush the tomato holes over high heat.
3) 煮詰める 04:02
蓋をして煮込む。
4) 撹拌する 06:13
ハンドブレンダーで撹拌する。
5) スパゲッティを茹でる 07:02
スパゲッティを7分30秒茹でる。
6) トマトソースを伸ばす 07:30
When the boiling time of 5 is 1 minute and 30 seconds left, add pasta hot water to the tomato sauce and warm it.
7) スパゲッティを加える 08:39
Drain the spaghetti, add it to the tomato sauce, and simmer.
Turn off the heat and add olive oil (not included in the amount).
8) 盛り付ける 10:27
皿に盛り付ける。

Point

・ A recipe for tomato sauce that looks like it has been boiled for a long time.
・ In step 2, heat well so that the garlic scent is transferred to the olive oil.
・ Baking tomato paste well gives sweetness and depth to the taste.
・ Add tomato holes just before the tomato paste burns.
・ Boil the tomato sauce well to create a sense of unity in the taste.
・ By using a hand blender in step 4, you can get a smooth texture. If you don't have a hand blender, you can crush it with a fork.
・ Boil the spaghetti a little earlier than the indicated time and simmer in tomato sauce.
・ In step 7, simmer the spaghetti in tomato sauce until it has just the right hardness. If it is hard, add pasta hot water, and if the salt content is just right, add hot water.
・ If you like, you can add grated cheese or chili peppers to make it delicious.