Chef Yoshimi Hidaka presents an exquisite one-pan pasta risottata, made entirely in a single frying pan. This simple combination of tomato and mozzarella allows you to enjoy authentic Italian flavors at home with ease. The creamy texture from the starch is the key to this dish.
Ingredients
Main Ingredients (2 servings)
- Short Pasta 100g
- Canned Tomatoes 400g
- Mozzarella 1 ball
- Basil 2-3 sprigs
Seasonings
- Garlic 1 clove
- Red Chili Pepper (to taste)
- Olive Oil (to taste)
- Hot Water (as needed)
- Salt (a pinch)
- Black Pepper (a pinch)
Steps
- Heat Olive Oil (to taste) in a frying pan, add Garlic 1 clove, and sauté until lightly colored.
- Add Red Chili Pepper (to taste) to the colored garlic, and once fragrant, add Canned Tomatoes 400g.
- Add Short Pasta 100g to the canned tomatoes, mix everything together.
- Add hot water and simmer, stirring occasionally, until the pasta absorbs the liquid and the sauce thickens. Add hot water as needed if the liquid reduces.
- Cover with a lid and steam the pasta, cooking until it reaches your desired tenderness.
- Cut Mozzarella 1 ball into bite-sized pieces.
- Once the pasta is cooked to your liking, add the chopped Mozzarella 1 ball and Basil 2-3 sprigs.
- Season with Salt (a pinch) and Black Pepper (a pinch) if necessary.
- Drizzle with Olive Oil (to taste) for finishing and lightly stir to distribute the mozzarella throughout.
- Turn off the heat, cover with a lid, and let it steam for about 2 minutes. Once the mozzarella has melted from the residual heat, it's ready to serve.
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