Colorful pasta with various tomatoes
Once the tomatoes are cooked, simmer them slowly over low heat to prevent them from burning. Adding the cooking water (hot water) will help them cook faster
How to make it
1
Cut the cherry tomatoes, black tomatoes, and green tomatoes into wedges, and cut the aiko tomatoes in half lengthwise
2
Bring a pot of water to a boil, add salt, and boil the spaghetti until slightly firm to al dente (approximately 1.5 to 2 minutes before the recommended cooking time. In this example, we boiled it for 7 minutes)
3
Bring A to a low heat and when the garlic turns golden brown, add 1, the basil and the cooking water and simmer over low heat
4
When the tomatoes have softened, add the tomato sauce and bring to a boil, then add step 2, coarsely ground black pepper and olive oil and mix well
5
Serve on a plate and garnish with basil
Materials1 person
-
[Boiling spaghetti]
- Spaghetti di Czech No. 11 Fedelini
- 100g
-
- boiling water
- 3000ml
-
- 1% salt in boiling salt water
- 30g
-
- Fruit tomatoes
- 1/2 piece
-
- Black Tomato
- 1/2 piece
-
- Green tomatoes
- 1/2 piece
-
- Red and yellow cherry tomatoes
- 3 each
-
- Aiko
- 2 pieces
-
[A]
-
olive oil
!
- 5/2 tablespoon
-
olive oil
-
- minced garlic
- 1/2 tablespoon
-
- red chili pepper
- 1 bottle
-
- basil
- 3 sheets
-
- Boiling water
- 50ml
-
- You can use store-bought tomato sauce as a base.
- 50ml
-
- coarsely ground black pepper
- A little
-
-
olive oil
!
- 1 tablespoon
-
olive oil
-
- For basil finishing
- 3 sheets
[PR]
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