Chilled Pomodoro Chilled Tomato Sauce Pasta - capellini

Method

• Peel the skin from the tomatoes by blanching them.Don't bother if this is too troublesome for you.
• Roughly chop two of the tomatoes.
• Cut the other tomato for garnish.
• Coarsely chop the garlic and 2/3 of the onion.
• Thinly slice the celery and remaining 1/3 of the onion and soak in water.
• These will remain uncooked, whereas the garlic and onion from Step 3 will be cooked in the sauce.
• Place the garlic and extra virgin olive oil in an unheated frying pan, slowly saute over low heat until fragrant.
• Once the garlic becomes fragrant and golden brown, add the onion from Step 3.
• After adding the onion, reduce to low-medium heat, season with the ingredients, and saute until translucent.
• Add the consomme and roughly chopped tomatoes from Step 2 to the frying pan and simmer while mashing the tomatoes.
• (This should take about 7-8 minutes for a 1 person serving.)
• Slowly simmer the sauce while cooking off the liquid.
• The time it takes to complete the sauce may vary depending on variables such as the amount of tomatoes, the amount of liquid, and the strength of your stove top.
• It should take about 8 minutes to cook 2 medium-sized fresh tomatoes.
• The sauce is done once it is thick enough so that it doesn't return when separated with a spatula.
• Turn off the heat, cool, then chill in the refrigerator.
• * This recipe should make about 1 cup of sauce.
• Once the sauce well chilled, add the "B" ingredients and minced basil (optional), and mix.
• Thoroughly squeeze out the onion and celery from Step 4 to drain.
• * Add the cut tomatoes from Step 2 to the sauce and toss.
• Sprinkle the ingredients into the sauce and evenly combine, while taking care not to crush the tomatoes.
• In a separate bowl, dissolve 1 tablespoon salt in 1 liter cold water to prepare the brine.
• Add ice to completely chill.
• Boil the pasta in boiling water with salt.
• For chilled pasta, boil for 30 seconds-1 minute longer than the boiling time indicated on the package.
• Drain the pasta and chill under cold running water.
• Thoroughly drain excess water and transfer to bowl of chilled water from Step 15 to firm up the noodles.
• Soaking the pasta in the chilled brine will give it a subtle saltiness, which usually gets too diluted when preparing chilled pasta.
• Completely drain the chilled pasta and wrap each individual serving in a paper towel to squeeze out the excess water.
• Tip: While it may depend on the type of pasta, Step 19 is very important to ensure that the pasta is seasoned properly.
• However, for chilled tomato sauce pasta, it's important not to squeeze the pasta too much; it should be just enough so that the pasta remains firm.
• Add the sauce from Step 14 to the pasta.
• After thoroughly combining the sauce and the pasta, season with salt and pepper to taste.
• Transfer to a plate, sprinkle with freshly ground black pepper and serve.
• This is a perfect pasta dish for fully ripened tomatoes.
• As long as you carefully follow the steps given, you will achieve an authentic taste.
• The flavor of the sauce is on the strong side, since chilled pasta tends to become diluted.
• You can also sprinkle some rock salt, herbs, and black pepper around the edges of the plate.
• This recipe uses only tomatoes, but feel free to add other ingredients.
• For chilled pasta, it's important to thoroughly drain the ingredients and season properly with salt and pepper.
• The recipe for garlic oil used in this recipe can be stored and is very versatile: Garlic Oil
• For homemade tomato sauce, see Versatile Authentic Tomato Sauce.
• You can also use this sauce.
• Refer to the Helpful Hints.
• This is a recipe for a chilled pasta with a spicy tomato-based sauce that's good summer:.
• Give it a try.
• Here is a recipe for oil-based sauce on chilled pasta:.
• Try it out!