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Pasta (tuna and tomato pasta) | [Hayami Mokomichi Official Channel] M's TABLE by Mocomichi's recipe transcription

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

Pasta (1.6mm) : 160g
玉ねぎ : 1/2個
にんにく : 1片
ナス : 2本
バジル : 2～3枚
Tuna can : 80g
オリーブオイル : 大さじ1
トマトペースト : 大さじ2
トマト水煮缶（ホール） : 300g
(A) White wine : 大さじ2
(A) Caper : 大さじ2
(A) Consomme granules : 小さじ1
(A) Water : 大さじ1
(A) Salt and pepper : 少々
バター : 大さじ1
イタリアンパセリ : 適量
Grated cheese : 適量
水 : 適量

Time required

10minutes

Procedure

1) Boil the pasta 01:15
Boil water in a pan, add pasta and boil.
2) Fry the ingredients 01:22
Put olive oil in a frying pan and heat.
Put the eggplants cut in half, chopped eggplants, sliced onions, and chopped garlic in a frying pan and fry.
Add chopped basil, a little oil from a can of tuna, tuna (leave a little tuna), butter, and tomato paste and fry overall.
3) ソースを煮る 06:09
Put a can of tomato boiled in 2 and let it blend in while crushing the tomatoes.
Add (A) and simmer until thickened.
4) 盛り付ける 08:41
Put 1 in 3 and entangle.
Serve in a bowl and sprinkle with grated cheese and Italian parsley.
Complete with the left tuna.

Point

・ The larger the eggplant, the more delicious it will be.
・ Add tomato paste to add richness.
・ Do not boil pasta because the sauce has a strong taste.
・ By adding chopped capers, the taste is sour and firm.
・ It is good to entangle the pasta with the sauce in a slightly firm state.