Rose-flavored tomato capellini

Remove the stems from the tomatoes, make a slit at the bottom, blanch them in boiling water, then transfer them to ice water to remove the skins. Pat the blanched tomatoes dry and cut them into 1-2 cm cubes

Put the tomatoes from [1] and the seasonings from [A] into a bowl and mix briefly

Cook the capellini in plenty of salted boiling water for about 2 minutes. Drain it in a colander and cool it thoroughly with ice for a better texture

Squeeze the capellini well to remove excess water, then transfer it to bowl [2] and toss with olive oil and rose water

Serve in a bowl and sprinkle with finely chopped cucumber and bell pepper. Garnish with olive oil, parsley, and edible mini rose petals as desired