僕が一番感動したイタリアの【トマトパスタ】最後お皿を舐めたくなるソース！

僕が一番感動したイタリアの【トマトパスタ】最後お皿を舐めたくなるソース！

Adding cherry tomatoes. I’ll heat them up slowly and you don’t have to turn them over. Adding past into the sauce. Hi, I’m Fabio, the chef. I’ll make pasta with tomato sauce. I’ll introduce ingredients. Spaghetti/ Cherry tomato/ Garlic/ Basil/ Parmigiano-Reggiano So, I’ll make spaghetti with tomato sauce today.

This pasta comes from Napori, Campania, in South Italy. It’s called scarpariello, means like a shoe polisher. The ingridients are tomatoes, basil, and cheese, so it’s quite simple tomato sauce. This tomato sauce tastes so good, so I’ll cut the vegetables first. Crush the garlic first.

I recommend an oval cherry tomato than a normal one if you would like to make richer one. I’ll cut it in half. Then, I’ll put them onto a cooking tray to sprinkle salt on them. In this way, I don’t have to add salt later. Basil is the essential for this pasta.

If you buy a lot of basil and have difficulty in using it up, you can use it up with this pasta. as lot as it is, it’s gonna taste better. Tearing a stem and leaf with your hands. After finishing cutting vegetables, I’ll boil the pasta.

I’ll use thicker spaghetti today, but in Italy, Paccheri, wide noodle is popular and traditional. Anyway, I’ll use thick noodle today. I’ll make the sauce first, and it’s important to add the stem of basil with garlic and olive oil. It will smell better in this way.

When it starts to boil, turn down the heat to bring out the flavor. Only garlic is also good, but it’s going better with basil. When the garlic gets browned a little, take off the basil and add the cherry tomatoes into it. I’ll fry the cross-section of tomatoes.

I want to make the cross-section of it well-burnt to stop Umami to be flown out. I’ll heat them up slowly. Canned tomatoes and normal tomatoes are more popular for tomato sauce. The reason I use a cherry tomatoes is its gultamic acid is 3 times as much as a normal one.

Then, turn them over. Now, you can see it’s well-heated. I’ll add boiled water and mineral water. If they get softer, crush and keep heating them up. Crush as hard as you like. I think this tomato sauce is simple so I’ll crush them hard.

You can take garlic off or crush it too if you like. This sauce already looks delicious. I’ll taste it once. It has the best balance of Umami and sweetness, so everyone can make it delicious. And it’s important to sprinkle salt on the tomatoes first as I thought.

You might think tomatoes are too lot, but it’s important for this pasta. Because it’s too delicious that people dip a bread into it. That’s why this pasta is called “Shoe polisher”. I usually prefer not to add a lot of cheese into tomato sauce.

But, I want a lot of cheese for this traditional pasta. I’ll mix the noodle and the sauce then. Mixing it… It’s important to add cheese into it after turning down the heat. A lot of basil are also important. Make sure the past is well-coated with the sauce, then arrange it on a plate.

Extra virgin olive oil Itadakimsu. It really tastes good. Everyone’s gonna be happy if you make this. The reason why I made scarpariello is when I went to Roma and visited Fiumicino Airport, I ate it and I want you to know it. Gochisousamadesu.

This scarpariello is one of my favorite pasta, so I want you to make this. Thank you for always leaving a comment. See you in the next video!

ナポリの人達がこのトマトソースがあまりにも美味しすぎて残ったソースをパンにつけて食べていたことからこの名前がついたそうです👨‍🍳イタリアを代表とする激ウマパスタの一つです🍝

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【スカルパリエッロ】
材料
スパゲッティ　70g
シシリアンルージュ　11個　ミニトマトでも可
ニンニク　ひとかけ
バジル　8g
パルミジャーノレッジャーノ　7g 粉チーズでも可
EXオリーブオイル　大2

作り方
①湯に対して1.5%の塩を加えたパスタ湯でスパゲッティを12分茹で始める。
②フライパンにEXオリーブオイル、潰したニンニクとバジルの茎を加え弱火でじっくりと香りを引き出す。
③バジルの茎は外し、ニンニクが色づいてきたらホールトマトを崩しながら炒めミニトマトを加える。
④塩で調味し、茹で汁と水を調整して加え濃度調整する。
⑤茹で上げたパスタを合わせチーズとバジルを加え混ぜ合わせ盛り付ける。
⑥仕上げにパルミジャーノチーズをかけ完成です。

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