Steps

1. Remove the stems from 80g of cherry tomatoes and cut them in half.
   🕒 02:56
2. Arrange the cut cherry tomatoes on a plate and sprinkle with 1 pinch of salt. Microwave (600W) without plastic wrap for 3 minutes 30 seconds (4 minutes if using 500W). 【Tip!】 Heating in the microwave removes moisture, condensing only the umami.
   🕒 03:32
3. Peel and mince 2 cloves of garlic (approx. 10g).
   🕒 04:13
4. Heat 1 tbsp olive oil in a frying pan and sauté the minced garlic.
   🕒 07:50
5. Once fragrant, add the microwaved cherry tomatoes and 320ml water.
   🕒 08:27
6. Add 1/3 tsp salt, 1/2 tsp soy sauce, and 4 shakes of Haimi, then bring to a boil. 【Tip!】 Adding soy sauce creates a synergistic effect with the tomato's umami, and Haimi supplements the umami of animal nucleic acids, adding depth.
   🕒 09:02
7. Once boiling, add 100g of 1.4mm pasta by twisting it in, and simmer. Cook, occasionally crushing and stirring, until the pasta reaches your desired firmness. 【Tip!】 By simmering the pasta directly in the sauce instead of boiling it separately, the noodles absorb the umami flavor more easily. If you prefer al dente, simmer over high heat.
   🕒 09:45
8. Once the liquid has reduced and the pasta has reached your desired firmness, turn off the heat and add 1/2 tbsp olive oil.
   🕒 15:52
9. Plate the pasta and, if desired, drizzle with a little extra virgin olive oil (not included in ingredients) to finish.
   🕒 16:51