Steps

1. Place 1/4 can (100g) of whole canned tomatoes into a bowl and roughly crush with a spoon or similar. 【Tip!】 Any leftover whole tomatoes can be frozen, which is convenient for making cold pasta sauce next time. Freezing breaks down the fibers, making them easier to loosen.
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2. Add 5g grated garlic, 1/2 can (35g) canned tuna, 1 tbsp olive oil, 1 tsp kombu dashi, 1 pinch salt, and 1/3 tsp Ichimi Togarashi to the crushed whole tomatoes.
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3. Mix everything well and chill thoroughly in the freezer.
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4. Bring a large pot of water to a boil, and add a generous amount of salt, aiming for 15g of salt per 1L of water. 【Tip!】 When making cold pasta, the saltiness decreases when chilled in ice water, so boiling it in saltier water is key.
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5. Add 100g of 1.5mm pasta to the boiling salted water and boil for 1 minute longer than the package directions (7 minutes).
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6. Drain the cooked pasta, rinse under running water, and chill thoroughly in ice water.
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7. Thoroughly drain the chilled pasta. 【Tip!】 It's important to squeeze out the water well, as excess moisture will make the sauce watery.
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8. Twirl and plate the pasta, then drizzle the chilled tomato sauce over the pasta and around the bottom of the plate.
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9. Sprinkle dried parsley over the pasta, then drizzle olive oil for finishing over everything.
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10. Enjoy a change of flavor by adding Parmesan cheese or Majisco (for flavor change), if desired.
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