Steps

1. Peel and finely chop 1/4 Onion (60g) and place in a bowl.
   🕒 00:34
2. Remove the stem from 1 Tomato (150g) and cut into bite-sized pieces.
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3. Set aside approximately 1/4 to 1/3 of the cut tomatoes for topping.
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4. Place the remaining tomatoes over the onions and microwave at 600W for 3 minutes.
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5. After heating, add 3 tbsp Milk and blend or process with a mixer until smooth.
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6. Allow the blended mixture to cool.
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7. To the cooled mixture, add 1 tsp Granulated Consommé, 1 tsp Grated Garlic, 2 tsp Olive Oil, and a pinch of Salt, then mix well.
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8. Chill the sauce in the refrigerator. If you're in a hurry, place the bowl in an ice bath to cool it down quickly.
   🕒 01:55
9. In a heatproof container, add 70g Pasta, enough water to cover the pasta, and 1/2 tsp Salt. Microwave at 600W for the time indicated on the pasta package plus 1 minute.
   🕒 02:31
10. After heating, drain the pasta in a colander and rinse with cold water to remove sliminess and excess heat.
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11. Chill the pasta in an ice bath.
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12. Once the pasta is cold, drain it in a colander and pat dry. Key Tip: Thoroughly drying the cold pasta with a paper towel prevents the sauce from becoming diluted.
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13. Add the dried pasta to the prepared cold sauce and toss to coat evenly.
    🕒 03:10
14. Taste and adjust seasoning with salt if needed.
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15. Roll up 2 Shiso Leaves and thinly slice them.
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16. Plate the pasta and pour the sauce over it.
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17. Sprinkle with Grated Cheese and Coarsely Ground Black Pepper, and top with the reserved tomatoes.
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18. Garnish the center with the sliced shiso leaves to complete the dish.
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