Steps

1. Dice 1 tomato. [Chef's Tip!] Using a sharp knife prevents excess moisture from being released and maintains texture.
   🕒 02:10
2. Place the diced tomato into a bowl. Use with seeds intact.
   🕒 03:01
3. Add 1/2 clove of grated garlic to the bowl.
   🕒 03:10
4. Tear 35g of prosciutto into pieces and add to the bowl.
   🕒 03:31
5. Add 1 and 1/2 tbsp of extra virgin olive oil to the bowl. [Chef's Tip!] Use extra virgin olive oil for chilled pasta to enhance the aroma.
   🕒 04:08
6. Add 1/3 tsp of salt, 1 tsp of oyster sauce, 5 dashes of MSG(Ajinomoto) (MSG), 1/3 tsp of oregano, and black pepper to taste to the bowl.
   🕒 04:55
7. Mix all ingredients well and chill the sauce thoroughly. [Chef's Tip!] If you're short on time, chill it in the freezer.
   🕒 05:59
8. Bring water to a boil in a pot, then add salt to make a 1.5% salted water (approx. 15g of salt per 1L of water). [Chef's Tip!] Since the saltiness will decrease when chilling the pasta, boil it in water that is slightly saltier than usual.
   🕒 06:25
9. Add 100g of 1.4mm pasta to the boiling water and cook for 6 minutes, which is 1 minute longer than the package directions. [Chef's Tip!] Since the noodles will harden when chilled, boil them slightly longer.
   🕒 07:39
10. Drain the cooked pasta into a colander and rinse under cold running water to remove sliminess and cool it down.
    🕒 08:06
11. Submerge the pasta in ice water and chill thoroughly until it's very cold.
    🕒 08:26
12. Squeeze out excess water from the chilled pasta thoroughly using kitchen paper or similar. [Chef's Tip!] Remaining water will dilute the sauce, so squeeze it out well.
    🕒 08:55
13. Combine the thoroughly chilled pasta and the chilled sauce in a bowl, and mix quickly.
    🕒 09:03
14. Serve on a plate, garnish with colorful herbs (such as basil) if desired, and enjoy.
    🕒 09:29