ー Ingredients (2-3 servings) ー
Powder Snow Pasta (thin noodles) 200g
Olive oil 15cc + α
Fresh tomatoes 300g (roughly chopped with stems removed) *1)
Salt a pinch
Stracciatella approx. 50-70g
(Flaked apart. May be cut into suitable pieces with kitchen scissors.)
Lemon zest
Flaky sea salt
E.V. Olive oil
*1) Here, fruit tomatoes are used to create a concentrated flavor, but any type of tomato pairs well with stracciatella. This pasta dish allows you to enjoy the unique sweetness, acidity, and freshness of each type of tomato.
ー Instructions ー
① Start boiling the spaghetti. Add salt to 1.5L or more of water (salt concentration approx. 0.8%) and boil for 4 to 4 and a half minutes. *2)
*2) Since the pasta itself contains salt, it's better to use less salt in the boiling water, though this depends on your preference.
② Add olive oil to a frying pan and heat over medium-high heat. Once fragrant, add the tomatoes all at once, add a pinch of salt, sauté until thick and saucy, then turn off the heat.
③ Check the pasta's doneness; if al dente, drain and transfer to the frying pan, drizzle with a little olive oil, and toss to coat with the tomatoes. Add a little pasta water, and if more moisture is needed, taste and add more pasta water or unsalted water as appropriate. *3)
*3) The texture of the sauce will vary depending on the moisture content and ripeness of the tomatoes, so adjust the addition of pasta water or plain water as needed.
⑤ Plate the pasta and top with stracciatella. Drizzle with E.V. olive oil, and sprinkle with lemon zest and flaky sea salt. If desired, sprinkle with oregano or pepper.
