Chilled Tomato Pasta

Name: Chilled Tomato Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Spaghetti; 2 Tomatoes; 3 Shiso leaves; 1 Minced parsley (to taste); 2 tbsp Pure sesame oil; 1 1/2 to 2 tablespoons Soy sauce; 1 tbsp Lemon juice; 1 Pepper (to taste)

cookpad.japan @cookpad_jp

It's so easy, you can make it in 15 minutes. It's an easy cold pasta recipe that is a life saver on a hot cooking day. The seasonal tomatoes and the aromatic pure sesame oil flavor are the perfect match! The soy sauce and the shiso leaves are refreshing and create a taste that everyone from kids to adults will like.

Cook the pasta in plenty of boiling water. Please note that cooking in a small pot may result in the pot boiling over, or the pasta may not come out right! Remove the skin off the tomatoes for a smoother texture. After cooling down the spaghetti, use a colander and drain it really well. Recipe by Kadoya-seiyu.

cookpad.japan @cookpad_jp

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Ingredients

4 servings

300 gramsSpaghetti
2Tomatoes
3Shiso leaves
1Minced parsley (to taste)
[A]
2 tbspPure sesame oil
1 1/2to 2 tablespoons Soy sauce
1 tbspLemon juice
1Pepper (to taste)

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Steps

1

Cook the spaghetti in a pot full of salted boiling water (not listed). 10 g of salt to 1 liter of boiling water is a good ratio.
2

Cut the tomatoes into 2 cm cubes. Chop the shiso leaves finely.
3

Combine the [A] ingredients in a bowl then add the tomatoes and shiso leaves and mix well.
4

Rinse the cooked spaghetti under running water. Soak it in ice water, cooling it while stirring, then drain well.
5

Add the spaghetti into the vegetable mixture from Step 3 and chill in the refrigerator. Transfer to a serving plate and sprinkle on chopped parsley if desired.