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[Shin Tomato Pasta] | Cooking expert Ryuji's Buzz Recipe's recipe transcription

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動画数
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材料

  • garlic : 2 pieces
  • Olive oil (for sauce) : 大さじ1
  • トマト : 1個(180g)
  • しらす : 25g
  • コンソメ : 小さじ1
  • 黒胡椒 : 適量
  • パスタ : 100g
  • 塩(茹で汁用) : 適量
  • 湯 : 適量
  • 茹で汁 : 大さじ1
  • オリーブオイル(仕上げ用) : 大さじ1
  • 塩(仕上げ用) : 適量
  • 乾燥パセリ : 適量

所要時間

40分

手順

  1. 1) Prepare for garlic 02:46

    Cut off the root of the garlic.
    Crush with a kitchen knife and peel.
    Finely chop.

  2. 2) Prepare tomatoes 03:23

    Cut the tomatoes in half in the middle.
    Cut off the calyx.
    Cut it in half and cut it into pieces that are easy to crush.

  3. 3) Make the sauce 04:12

    Put olive oil (for sauce) in a frying pan.
    Put 1 and put it on high heat.
    When it boils, reduce the heat and fry until it is colored.
    Add 2 and fry.
    Add consomme and fry.
    Bring to medium heat, crush the tomatoes with chopsticks and simmer until thick.
    Add shirasu and simmer.
    Add black pepper.
    Remove from the heat.

  4. 4) パスタを茹でる 07:24

    Boil water in a pan and add salt (for boiling soup).
    Hold down the pasta and put it in.
    Boil for 6 minutes.
    Mix on the way.

  5. 5) ソースとパスタを和える 09:30

    3を火にかけて温める。
    4を入れる。
    茹で汁を入れて和える。
    味見をして塩(仕上げ用)とオリーブオイル(仕上げ用)をかけて調整する。
    茹で汁(分量外)を入れて調整する。

  6. 6) 盛り付ける 10:56

    お皿に5を盛る。
    乾燥パセリをかける。

Point

・ Medium size tomatoes are used. Use two small ones.
・ The pasta used is 1.6 mm boiled for 7 minutes.
・ If you do not have 1.6mm pasta, you may use 1.4mm pasta.
・ If you are not good at garlic, you can use one piece.
・ If you have two stoves, boil water on one of the stoves during step 3.
・ Consomme and tomato go well together.
・ Using raw tomatoes is sweet and does not require onions.
・ Add salt from step 4 (for boiling soup) so that the salt concentration is 1%.
・ In step 4, if you put the pasta while pressing it, it will be easier to boil even in a small pot.
・ Boil pasta for 7 minutes in 6 minutes to make al dente.
・ During step 5, the sauce does not need to be drained because the sauce becomes thick.
・ In step 5, if the water content is low at the end, add more boiled soup to adjust.

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