Garlic and tomato spaghetti that perfectly recreates the taste of a certain chain restaurant! It features a sauce with sweetness and umami concentrated from carefully roasted a large amount of garlic. When tossed with unsalted pasta, it creates an exquisite pasta with a profound flavor. This is Ryuji's heartfelt recipe that allows you to recreate the restaurant's taste at home.
Ingredients
Main Ingredients (1 serving)
- Garlic 25g
- Onion 30g
- Canned whole tomatoes 200g
- 1.7mm spaghetti 100g
- Parmesan cheese 1 tbsp and 1 tsp
Seasonings
- Olive oil 1 tbsp
- [A] Chicken stock powder 2/3 tsp
- [A] Sugar 2/3 tsp
- [A] Haimy (MSG) 6 shakes
- [A] Salt 1/3 tsp
- [A] Ichimi Togarashi 3 shakes
- Olive oil 1/2 tbsp
Steps
- Crush 25g garlic.
- Finely chop 30g onion.
- Add 1 tbsp olive oil to a frying pan and sauté the garlic over medium heat. 【Tip!】 Sauté until it's just before it burns, similar to the color of garlic chips, to bring out its aroma and crispness.
- Once the garlic is colored, add the onion and sauté.
- Add 200g canned whole tomatoes and simmer while crushing them.
- Add 2/3 tsp chicken stock powder, 2/3 tsp sugar, 6 shakes Haimy (MSG), 1/3 tsp salt, and 3 shakes Ichimi Togarashi, then simmer.
- Boil 100g 1.7mm spaghetti in plenty of unsalted water. Boil for about 7 minutes, instead of the recommended 8 minutes, to keep it al dente. 【Tip!】 By boiling the pasta al dente without salt and making the sauce richer, you can get closer to the Capricciosa flavor.
- Add the boiled pasta to the frying pan with the sauce, add 1 tbsp pasta water, increase the heat, and toss while warming the sauce.
- Add 1/2 tbsp olive oil and 1 tbsp and 1 tsp Parmesan cheese, mix well, and once everything is warmed through, it's done.
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