Pasta with tomato and green shiso
Commercially available soup stocks vary in saltiness and sweetness, so adjust the amount of soy sauce and water to your liking. It's also delicious with myoga or ginger
How to make it
1
Boil the spaghetti until it is slightly firm. (Guideline: about 1 minute before the recommended cooking time.)
2
Remove the stems from the tomatoes and cut them into 2cm cubes, roughly chop the green shiso leaves, and finely chop the garlic
3
Marinate 2 in A, then add B and mix well to make the dipping sauce
4
After boiling, place the spaghetti in cold water to cool, drain, and arrange on a plate, garnishing with roughly chopped green shiso leaves
5
Serve with the dipping sauce in step 3
Materials1 person
-
- tomato
- 1 piece
-
- Green shiso
- 3 sheets
-
- garlic
- 1 piece
-
[A]
-
olive oil
!
- A little
-
olive oil
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
[B]
- noodle soup
- 80ml
-
- soy sauce
- 1 tablespoon
-
- water
- 1 tablespoon
-
- For garnish with green shiso leaves
- 2 sheets
-
[Boiling spaghetti]
- Spaghetti di Czech No. 9 Cappellini
- 80g
-
- boiling water
- 3000ml
-
- 塩 1% salt in saltwater
- 30g
[PR]
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