Steps

1. Roughly chop the onion and garlic.
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2. Put 1 tbsp olive oil and 10g garlic in a frying pan and sauté over low heat. [Tip!] Sautéing the garlic just until fragrant, without browning it too much, will create a delicious sauce.
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3. Add the onion, sprinkle lightly with a pinch of salt, and sauté over medium heat until the onion softens.
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4. Add 1/2 can (200g) canned whole tomatoes, 1 pinch salt, and 1 tsp Kombu Dashi (Hon Dashi brand), then simmer slightly over medium-low heat to reduce. [Tip!] The synergistic effect of glutamic acid from tomatoes and umami from kombu further enhances the tomato's flavor.
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5. Once reduced until a little liquid remains, turn off the heat. Transfer the reduced sauce to a food chopper and blend until smooth.
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6. Return the blended sauce to the frying pan and gently warm over low heat until simmering.
   🕒 14:23
7. In a pot, bring water to a boil with salt (for pasta water) amount to achieve 1% salinity (approx. 10g salt per 1L water) and cook 100g of 1.6mm pasta until 1 minute before the package directions. [Tip!] For Pomodoro without many ingredients, the texture of the pasta is crucial. Cooking it separately makes it easier to adjust the chewiness.
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8. Drain the cooked pasta, add it to the warmed tomato sauce in the frying pan, and mix well with 2 tbsp pasta cooking water.
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9. Finish by drizzling in 1/2 to 1 tbsp olive oil and adjust the seasoning with salt.
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10. Serve warm on a plate, and drizzle with extra olive oil (not included in the recipe) if desired.
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