Tomato and green sardine pasta
Commercially available soups have a variety of salty and sweet tastes, so adjust the amount of soy sauce and water to your liking. It's delicious even with myoga and ginger.
How to make it
1
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
2
Remove the tomatoes and cut into 2cm squares, roughly chop the green shiso and finely chop the garlic.
3
Marinate 2 with A, then add B and mix well to make the soy sauce.
4
Remove the boiled spaghetti in cold water and cool, drain and serve on a plate, then garnish with coarsely chopped, green shiso.
5
Enjoy with 3 dipping sauce.
Materials 1 person
-
- tomato
- 1 piece
-
- Blue
- 3
-
- garlic
- 1 piece
-
[A]
-
Olive Oil
Ardoino Extra Virgin - A little
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[B]
- Noodle soup
- 80ml
-
- soy sauce
- 1 tablespoon
-
- water
- 1 tablespoon
-
- For blue shiso
- 2
-
[Boil spaghetti]
- Spaghettidi Czech No. 9 Cappelini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
