Chilled Capellini with Tomato & Mentaiko Sauce

Name: Chilled Capellini with Tomato & Mentaiko Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 80 grams Capellini; 20 grams Mentaiko; 1/2 Tomato; 100 ml Special tomato sauce; 25 grams Mozzarella cheese; 1 tbsp Olive oil; 2 leaves Basil; 1 tbsp Lemon juice; 400 ml Canned whole tomatoes; 3 clove Garlic, minced; 1/2 Onion, minced; 100 ml Red wine; 8 leaves Basil, minced; 2 tbsp Olive oil; 100 ml Water; 1 Bay leaf; 1 tbsp Parmesan cheese

cookpad.japan @cookpad_jp

I intuitively thought that tomato sauce and mentaiko would go well together, so I made this pasta.

●Cook the garlic slowly on low heat. Recipe by Cooking S Papa

I intuitively thought that tomato sauce and mentaiko would go well together, so I made this pasta.

●Cook the garlic slowly on low heat. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I intuitively thought that tomato sauce and mentaiko would go well together, so I made this pasta.

●Cook the garlic slowly on low heat. Recipe by Cooking S Papa

I intuitively thought that tomato sauce and mentaiko would go well together, so I made this pasta.

●Cook the garlic slowly on low heat. Recipe by Cooking S Papa

Saved

Ingredients

1 serving

80 gramsCapellini
20 gramsMentaiko
1/2Tomato
100 mlSpecial tomato sauce
25 gramsMozzarella cheese
1 tbspOlive oil
2leaves Basil
1 tbspLemon juice
Special Tomato Sauce (500 ml)
400 mlCanned whole tomatoes
3 cloveGarlic, minced
1/2Onion, minced
100 mlRed wine
8leaves Basil, minced
2 tbspOlive oil
100 mlWater
1Bay leaf
1 tbspParmesan cheese

Saved

Steps

1

First make the sauce. Put 2 tablespoons of olive oil in a cool frying pan. Turn the heat to low and patiently cook the garlic until it colors.
2

When the garlic becomes slightly browned, add the onion and cook well. Once the onion becomes tender, pour in the red wine and turn the heat to high to cook off the alcohol content.
3

Remove the stems from and gently crush the tomatoes. Add the tomatoes, 100 ml of water, and the bay leaf to the pan and simmer on low heat. Remove the bay leaf after 5 minutes.
4

After it has simmered for 20 minutes and has lessened in volume by about half (lessened to 500 ml), add the chopped basil and the Parmesan cheese. Simmer for another 3 minutes.
5

Once it has cooled, the special sauce is complete. Since no salt is added to the sauce, season with salt depending on what dish you will be using.
6

Boil the tomato in hot water to remove the skin. Remove the seeds and cut into 1 cm cubes. Cut the mozzarella cheese into 1 cm cubes. Remove the membrane from the mentaiko.
7

Combine 100 ml of tomato sauce, the mentaiko, the tomato, and the cheese in a bowl. In order to chill the pasta, prepare 500 ml of 1% saline water.
8

Boil the capellini in 1% saline water. Boil for about 30 seconds longer than stated on the package.
9

Soak the pasta in the cold salted water to chill. Once chilled, thoroughly drain the water and add to the bowl with the sauce.
10

Once the sauce has coated the pasta, arrange on a dish and drizzle with 1 teaspoon of olive oil. Top with fresh basil and it's done.