イタリアではこうする【トマトパスタ】一番美味しい！基本のフレッシュトマトのパスタ

イタリアではこうする【トマトパスタ】一番美味しい！基本のフレッシュトマトのパスタ

It’s the best condition now, like this. Hi, I’m Fabio, the chef. I’m gonna make the spaghetti with tomato sauce. These are today’s ingredients. Spaghettini/ Cherry tomatoes/ Garlic/ Basil/ Salt/ Sugar/ Extra virgin olive oil I’m gonna make the spaghetti with the cherry tomato sauce today.

There are many kinds of the spaghetti with tomato sauce. I’ve made it with the fresh tomato, the whole tomato, puree, paste, juice, and so on in my youtube video. I’m gonna make a standard cherry tomato pasta today, but I’ll tell you a new technique.

I’ll taste it once before sprinkling the salt and sugar because it differs one by one. There are many kinds of the cherry tomato. In Italy, people usually use “Datterini” which is a oval shape tomato. But, you can use the cherry tomato you can buy at a supermarket.

I’ll sprinkle the salt and sugar to the inside of it to bring out the potential of it. By the sugar, the sweetness is gonna be brought out. This marinated way was used in my privious video. A fresh tomato works well too. Then, I’m gonna make the sauce.

I’ll put the crushed garlic and olive oil into a frying pan. I’m gonna make this recipe in italian way, so I’ll use the crushed garlic, not minced. I’ll heat up the stem of the basil too. I’ll put the leef of it lnto it later. That’s the today’s key.

The smell of it will be transfered to the oil by only doing this. So, you should do it. I’ll slowly heat them up with the low to middle heat. You can use the dried one instead off course.

If you use the dried one, you should put it at last after you mix the pasta and the sauce. But, the fresh one has the rich smell, so I recommend it eventually. I’ll turn down the heat to the very low when I can smell the garlic and basil.

Keep this condition and transfer the smell of them to the oil. In Italy, people usually take off the garlic here, but I’m gonna take off only the stem of basil. Then, I’ll put the prepared cherry tomato into it. I’ll stir fry the face of them first.

Thier excess water will be gone away and the umami will be come out. It’s like a jewery. I’m gonna put up with turning them over for a few minitue. A few min has passed. I’ll turn them over. The face of them have got soft now. Then, I’ll boil the pasta.

I’ll put 1% salt into the boiling water as I’ll put it into the sauce later. If I’ll put more salt into the boiling water, the sauce will be too salty. I’ll use 1.7mm teflon type pasta today.

I’ll put the 1 scoop of the boiling water into the sauce when the tomatoes are like this. I’ll boil it. The tomatoes are wrinkled now. I use them when I make the oil spaghetti, but I don’t need them when I make the sauce base pasta.

A chef in a restraunt usually filters it off. I’ll tell you a new way. They are pretty wrinkled now. I can take off the skin of it easily like this. I’ll take off the skin in the frying pan. See, it’s so easy, right?

It’s important that the skin is wrinkled enough. Just pince and lift it. All of the skin of them are removed away. So, I’ll crush them as you like and make them the sauce. Of course you don’t have to crush them if you want to enjoy the tomato itself.

You don’t have to put the seasoning into it because I did it already. You can crush them as you like. I think not too crushing is interesting till the end. If all of them are smooth, I’m gonna get bored.

I’ll put up the pasta 1 min before as written as I said I would use the italian way. Then, I’ll put the pasta into the sauce and boil down them. I’m not gonna be hurry as it has the time till it gets al dente.

And, the sauce will gradually get thickened. It gets thickened rapidly by the way of risottata. So, this way is popular in Italy. It’s getting thick now. It looks good now. 7 min has passed now. The tasting at last is so important. I did the seasoning before, so it’s great.

I’ll put the tear basil into it at last. If you don’t have the fresh one, the dried one works well too. I’ll put the olive oil at last and mix them. It’s the best condition. It’s like this. The pasta and the sauce are mixed well now, so I’ll arrange it.

The spaghetti with the cherry tomato sauce. Itadakimasu. It’s surely the best pasta. There are many kinds of the tomato pasta. But, using the fresh tomato is the easiest way for everyone. So, I want you to try this way.

I didn’t add the cheese or anything today because it’s already good. You can add it if you want to change the taste in the middle. Gochisousamadesu. This tomato pasta is one of popular pasta in Italy, so please try it. Thank you for always leaving a comment. See you in the next video, bye-bye.

ミニトマトを使ったパスタは南イタリアを代表とする激ウマ料理の一つです👨‍🍳
今回はソースの中でトマトの皮を外すイタリア的なテクニックを使った回です🍝

ーーーーーーーーーーーーーーーー
材料
スパゲッティーニ　70g
ミニトマト　200g
バジル　1 房
ニンニク　ひとかけ
塩　適量
きび砂糖　適量
EXオリーブオイル　⼤2

作り⽅
① ミニトマトを⼀つ⾷べて味を確認し、半割りにして断⾯に塩ときび砂糖をする。
② フライパンに潰したニンニクとバジルの茎を加えて弱⽕でじっくりと加熱して⾹りを
出す。
③ 湯に対して1%の塩を加えたパスタ湯でスパゲッティーニを７分湯で初める。
④ トマトを断⾯を下にしてしっかりとやく。
⑤ 茹で汁を加えてソースの濃度を調整する。
⑥ ⽪をフライパンの中で取り除く。
⑦ ゆで時間ん１分前にあげたパスタを加えバジルを加え盛り付け完成です。

ーーーーーーーーーーーーーーーーー
◆ファビオおすすめ食材◆
ラモリサーナ スパゲッティーニ https://amzn.to/3XqGGws
ロレンツォNo3 オリーブオイル　https://amzn.to/3Etczyl
モチアの粗塩(茹で湯の塩)　https://amzn.to/3eIbTut
パルミジャーノ レッジャーノ 150g https://amzn.to/3O0jy55

ーーーーーーーーーーーーーーーーーー
◆ファビオ愛用機材◆
中尾アルミフライパン 24cm https://amzn.to/3RXmyja
ジオ 片手鍋 20cm https://amzn.to/3FO2ywT
シリコーンゴムヘラ　https://amzn.to/3Bi1HjW
シリコンスプーン　https://amzn.to/3DokpJj
タイガークラウン ドレッジ　https://amzn.to/3Lbp7vY

ーーーーーーーーーーーーーーーーーーー
📚ファビオのレシピ本📚
【１冊目 】パスタと出汁に特化したパスタの本🍝
→　https://amzn.to/2SM2SG8
「出汁と素材の味を最大限に引き出す ファビオのとっておきパスタ」

【２冊目】ワンランク上の味になる家庭料理本🍛
→　https://amzn.to/3n7aQ8b
「自分史上最高に美味しくできる ファビオ式定番おうちごはん」

【３冊目】肉の火入れに特化した肉料理の本🥩
→　https://amzn.to/3qiv0hw
「火入れを極めるファビオの肉料理」

ーーーーーーーーーーーーーーーーーーー
◆Instagram　https://www.instagram.com/fabilog0016/
◆TikTok　https://www.tiktok.com/@chef.fabio
◆Twitter　https://twitter.com/fabico0101

⬇︎⬇︎お仕事、案件、食材提供、コラボのご依頼はこちら🤝✨
fabi030016@gmail.com

ーーーーーーーーーーーーーーーーーーーーーー
#トマトパスタ #パスタ #トマトソース