ペペロンチーノウィーク２日目 簡単ワンパン ペペジェノベ炊き込みパスタ

This week is Peperoncino Week. Day 2: Peperoncino Pasta Rice Cooker. Key Points for This Week: ① Add the basil pesto after turning off the heat. Ingredients and Seasonings: Pasta (Ma-Ma 1.6) 100g Basil Pesto (Monti) 30g Green Onion 15g Garlic 5g Red Chili Pepper 1 Salt 3g Black Pepper a pinch Olive Oil 2 + 1 tablespoons Water 200g Recipe □ Add 2 tablespoons of olive oil and 1 red chili pepper to a frying pan and heat over medium heat until the chili pepper is charred. □ Once the chili pepper is charred black, turn off the heat, add 5g of garlic, and cook with the residual heat. □ Once the garlic is fragrant, add 200g of water, 3g of salt, and a pinch of black pepper, and bring to a boil over high heat. □ Once boiling, reduce the heat to low, add 100g of pasta, and cook for the time indicated on the package. □ When the time is up, taste and add salt if needed. □ Once the water has evaporated, turn off the heat, add 30g of basil paste, 15g of green onions, and 1 tablespoon of olive oil, and mix quickly. #PastaCookedIngredients #ImaruMin