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Chilled Japanese Tomato Pasta

Chilled wafu tomato pasta

5 from 2 reviews

This is the perfect summer pasta with flavors that are both refreshing and cleansing! 

 

Ingredients

Scale

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
  • 46 shiso leaves, shredded (optional)

Instructions

  1. Bring a small pot of water to boil.
  2. 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.
  3. Add the tomatoes to the boiling water and leave for 20-30 seconds, until the skin begins to peel.
  4. Remove the tomatoes and place them on a flat surface. Let cool for a few minutes.
  5. Peel the skin using your fingers and remove the stem with a paring knife or a stem corer.
  6. Add the tomatoes and all of the remaining ingredients for the sauce in a blender, and blend until smooth.
  7. Transfer the sauce to a bowl and refrigerate.
  8. Bring a pot of salted water to boil and cook the spaghetti according to the directions on the package.
  9. Drain and rinse under cold water. Drain well.
  10. Divide the pasta into serving sizes and pour the sauce on top.
  11. 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

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