Colorful pasta with various tomatoes
Once the tomatoes are cooked, slowly simmer over low heat to prevent them from burning. Adding boiled soup (water) will help to cook faster.
How to make it
1
Cut the fruit tomatoes, black tomatoes and green tomatoes into comb shapes, and the Aiko in half lengthwise.
2
Boil water in a pot, add salt, and boil the spaghetti until it is a slightly firm al dente. (Approximately: Approximately 1.5 to 2 minutes before the displayed time. Boil for 7 minutes here.
3
Put A on low heat and when the garlic turns golden brown, add 1, basil and boiling liquid and simmer over low heat.
4
Once the tomatoes are soft, add the tomato sauce, bring to a boil, then add 2, add coarsely ground black pepper and olive oil and tangle them together.
5
Place on a plate and garnish with basil to finish off.
Materials 1 person
-
[Boil spaghetti]
- Spaghettidi Czech No.11 Federini
- 100g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- Fruit tomato
- 1/2 pieces
-
- Black tomato
- 1/2 pieces
-
- Blue tomato
- 1/2 pieces
-
- Cherry tomato red, yellow
- 3 each
-
- Aiko
- 2
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 5/2 tbsp
-
Olive Oil
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
- basil
- 3
-
- Boiled soup
- 50ml
-
- Basic tomato sauce can also be purchased from commercially available
- 50ml
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- For basil
- 3
[PR]
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