This way of preparing the tomatoes is one of many things I learned at a cooking class from an Italian chef. I wanted to come up with a way to make my favorite kind of pasta with fresh tomatoes and mozzarella without having to use expensive fruit tomatoes.By rubbing the tomatoes with the salt, the excess moisture is dried, thus bringing out the sweet umami flavor.This time, I used "Momotaro" tomatoes., but if you use fruit tomatoes, you won't have to go through the trouble of salting them first, since they'll be sweet enough.I used 1.4 mm thick spaghetti and boiled for 5 minutes. Recipe by kako*

Healthy, Fresh and Light!

A simply flavored sauce that our family never gets tired of.Herb selection basics:Basil and parsley have a fresh flavor that goes with almost everything. Use bay leaf and celery for simmered dishes. Use rosemary and nutmeg for meat dishes. Oregano is great for seafood. Change it up and find your best combination of seasonings and spices!More variation examples:Increase the chili pepper to make arrabiata sauce.Add canned tuna and capers, and use oregano instead of basil to make pasta al tonno e pomodoro.Add cubed potatoes to make paste e patate.Add pancetta (or bacon and black olives).You can also add deep fried eggplant or other vegetables as you like. Recipe by Arsinda.

the very first dish i mastered... my comfort food...

I made this recipe because I had some basil sauce.Once you add the sauce, please work quickly.It's convenient if you wash and freeze the tomatoes.Wash the frozen tomatoes in water, and use a knife to make a cross cut on the end without the leaf to remove the skin. You can remove them easily. Recipe by uzukaji

This is very simple pasta dish with anchovy and fresh tomato.

This is my favorite cold pasta with tomatoes.I made my own version of a fruity taste that I had at a restaurant before.Be sure to thoroughly drain the pasta.I don't really like raw garlic, so I made it into a garlic oil.If you don't mind the taste of garlic, you can skip Step 1 and use grated garlic instead. Recipe by kako*

I tried a chilled pasta dish at a family restaurant before and I liked it. I tried to recreate a similar dish from memory. Since then, I make this pasta every summer.Adjust the seasoning according to the saltiness of the Genovese sauce, cooking liquid, tuna, and octopus. Recipe by John Lee Cooker

#mysterybox3 post2

https://www.mindas-kitchen.com/

I made a chilled pasta with tomatoes and mozzarella, a combination that I absolutely love.By rubbing the tomatoes with salt, it will dry out the excess moisture and bring out the sweet umami flavor.This time, I used "Momotaro" tomatoes, but if you use juicy fruit tomatoes, you won't have to go through the trouble of salting them.I tend to use capellini, which is thinner than spaghetti. Recipe by kako*