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Pasta (cold pasta with tomato)│Kukipapa Cooking Channel's recipe transcription

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Ingredients

Mini Tomato : 1 pack
塩 : 1g
(A)オリーブオイル : 30ml
(A) Unsalted tomato juice : 100ml
(A)すりおろしニンニク : 1/5片
(A)めんつゆ(濃縮タイプ) : 2 teaspoons (10 ml)
(A)砂糖 : 1～2g
パスタ(細め) : 120g
バジル : お好み
パルメザンチーズもしくは粉チーズ : 5～10g
オリーブオイル : 10ml

Time required

15minutes

Procedure

1) Prepare 00:11
Put about 20g of salt in 1 liter of water in a pan and bring to a boil.
Wash the cherry tomatoes, remove the calyx, and cut into 4 equal parts with a kitchen knife.
Then put in a bowl, add salt and mix gently.
Add (A), mix well and cool in the refrigerator.
2) Boil the pasta 01:37
Put the pasta in the boiling pot of 1 and boil it for about 1 minute longer than the indicated time.
After boiling, put it in a colander, remove the rough heat with running water, remove the starch on the surface, and cool it with ice water.
When it gets cold, drain it and use a cloth or kitchen paper to remove the water.
3) Mix with pasta 02:41
Remove 1 from the refrigerator, mix lightly, add 2 pasta and entangle.
Completed serving on a plate.

Point

・ Mini tomatoes have a stable taste all year round and are easy to use. Choose the one that has good coloring and bears fruit. Avoid shriveled, dry calyx, and darkened calyxes as they are not fresh.
・ Use thin pasta noodles such as Federini.
・ When boiling the pasta, mix it so that it does not stick together. The hardness should be checked by soaking it in ice water and eating it.
・ When cooling pasta with ice water, do not put it on for too long.
・ If you add basil etc. in step 1 and cool it, the scent may be added.
・ You may sprinkle 10 ml of olive oil, parmesan cheese or grated cheese to taste in step 3.
・ After serving on a plate, you may sprinkle basil.