A low-carb tomato pasta recipe created by Ryuji, rumored to be better than actual pasta. By using konjac noodles (shirataki) instead of regular pasta, it achieves an authentic taste while keeping calories low. The umami-rich tomato sauce, infused with garlic and bacon flavors, coats the shirataki perfectly, making for a satisfying dish. A new kind of exquisite pasta that you can enjoy guilt-free, even while dieting.
Ingredients
Main Ingredients (1 serving)
- Shirataki noodles 180-200g
- Garlic 2 cloves
- Bacon 40g
- Canned whole tomatoes 200g
Seasonings
- Olive oil 1 tbsp
- Consommé 1 and 1/3 tsp
- Sugar 1/2 tsp
- Black pepper to taste
- Salt 1 pinch
- [Finishing] Olive oil to taste
- [Finishing] Dried parsley to taste
Steps
- Roughly mince 2 cloves of garlic.
- Heat 200g canned whole tomatoes in the microwave for about 2 minutes to soften.
- Cut 40g bacon into thin strips.
- Drain 180-200g shirataki noodles in a colander, rinse well with hot water, and cut in half to a desired length.
- Add 1 tbsp olive oil to a frying pan, add the roughly minced garlic, and sauté over low heat until fragrant.
- Once fragrant, add the thinly sliced bacon and sauté until the fat renders.
- Add the shirataki and 1 and 1/3 tsp consommé, and stir-fry thoroughly until the moisture evaporates. [This is the trick!] By thoroughly evaporating the moisture from the shirataki, the flavor will soak in better, and the texture will improve.
- Add the softened canned whole tomatoes, 1/2 tsp sugar, and black pepper to taste, and simmer while crushing the whole tomatoes.
- Add 1 pinch of salt and simmer until the flavors have concentrated and the sauce has thickened.
- Plate, and finish with olive oil to taste and dried parsley to taste.
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