【材料最小限】絶品アラビアータ｜ニンニクマシマシ＆七味で作る「禁断のパスタ」

[Today's Recipe: Arrabbiata with Cherry Tomatoes and Plenty of Garlic] "Pasta sauce tastes best when made with fresh tomatoes." Based on my experience in Taipei, I'll show you how to make a surprisingly deep arrabbiata using readily available cherry tomatoes and shichimi (Japanese seven-spice blend). The confit technique of simmering garlic in oil and the professional approach to saltiness are must-sees. ■Ingredients ・Spaghetti: 80g ・Garlic: about 4 cloves ・Cherry tomatoes: appropriate amount (about 10-15) ・Olive oil: 1.5 tablespoons ・Shichimi (Yagenbori brand recommended): 2 teaspoons ・Japanese parsley (Afro parsley): appropriate amount ・Salt, black pepper: appropriate amount ・Pasta cooking water: a little ■Instructions Preparing the garlic: Crush the garlic and chop it roughly. Lightly peeling the skin will make the process smoother. Garlic Confit: Sauté the garlic slowly in plenty of olive oil over low heat until fragrant. Adding Tomatoes: Add the chopped cherry tomatoes and sauté until the liquid evaporates and the sauce thickens. Seasoning: Add salt and shichimi (Japanese seven-spice blend). The key is the perfect amount of spiciness to enhance the sweetness of the tomatoes. Cooking Pasta: Cook the pasta until one minute before the recommended cooking time. Refer to the professional technique of spreading the pasta out before adding it to the pot. Finishing: Combine the cooked pasta with the sauce, sprinkle with chopped parsley, black pepper, and a drizzle of oil to taste. ■Chapters (Instructions and Key Points) 00:00 Today's Menu: Arrabbiata with Extra Cherry Tomatoes and Garlic 00:11 Behind-the-Scenes Story and Recent Updates on the Opening of "NO CODE" in Taichung, Taiwan 01:30 Preparing the Garlic: Slowly Infusing the Oil with its Aroma 04:36 Preparing the Cherry Tomatoes: Cutting Techniques to Maximize Sweetness and Acidity 06:43 Cooking the Pasta: Tips for Using 7mm Thick Noodles and the "Kenzan" Method 08:45 Making the Sauce Base: Simmering Cherry Tomatoes to Concentrate the Flavor 09:15 The Key to the Flavor: Adding Depth to the Sauce with Shichimi Togarashi 14:33 Preparing the Finishing Touches: Adding Color and Freshness with Japanese Parsley 15:37 Emulsification Tips: Techniques for Unifying the Sauce and Noodles 17:55 Pasta Theory: The Appeal of Quick and Easy Pasta for Busy Times 26:12 Tasting: The Moment the Garlic Punch and Tomato Sweetness Burst Instagram:   / yone_asakusa   note: https://note.com/yone_asakusa Summary: https://x.gd/LY13t NO CODE: https://nocode.co.jp/