Chilled Japanese Tomato Pasta
This is the perfect summer pasta with flavors that are both refreshing and cleansing!
- Prep Time: 10
- Cook Time: 1 minutes
- Total Time: 11 minutes
- Yield: 8 1x
- Category: Noodles
- Method: Blender
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Tomato Sauce
- ¼ cup soy sauce
- 3 ½ tablespoons rice vinegar
- 2 teaspoons miso paste
- 2 tablespoons sugar
- 1 ½ teaspoon dashi granules
- 1 1/2 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 550gr tomatoes (about 3 roma tomatoes)
- Pinch of salt (optional)
Other Ingredients
- 1 pound dry spaghetti or angel hair spaghetti
- 4–6 shiso leaves, shredded (optional)
Instructions
- Bring a small pot of water to boil.
- Cut an X across the skin of the tomatoes, starting from the top side opposite of the stem, all the way down to the stem.
- Add the tomatoes to the boiling water and leave for 20-30 seconds, until the skin begins to peel.
- Remove the tomatoes and place them on a flat surface. Let cool for a few minutes.
- Peel the skin using your fingers and remove the stem with a paring knife or a stem corer.
- Add the tomatoes and all of the remaining ingredients for the sauce in a blender, and blend until smooth.
- Transfer the sauce to a bowl and refrigerate.
- Bring a pot of salted water to boil and cook the spaghetti according to the directions on the package.
- Drain and rinse under cold water. Drain well.
- Divide the pasta into serving sizes and pour the sauce on top.
- Serve with shiso leaves (optional).
Notes
Store the sauce separate from the pasta, in an airtight storage container. It will keep refrigerated for up to 1 week.
Keywords: main, wafu
Find it online: https://pickledplum.com/chilled-japanese-tomato-pasta/
