We’re making chilled pasta. The generous amount of olive oil and fresh garlic, made by my childhood friend, match perfectly and are incredibly delicious! Prepare to be amazed as we chill it to perfection!
https://www.youtube.com/watch?v=L2G2ceL3v-8
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 10 minutes |
| Time for freezing the tomato is not included in the cook time. |
| Servings |
person
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
60 g Capellini boiled in 1% salt water 2 Fresh Scallops sashimi-grade, large-size, cut into 4 vertical pieces 1 Ripe Tomato frozen, 150g/5.29 oz 1 g Salt 30 g Cucumbers cut into 2mm thick half-moons 2 Shiso Leaves or garnish with basil leaves instead Grated Garlic 1 tbsp Olive Oil slightly more than 1 tablespoon Black Pepper coarsely ground Parmesan Cheese grated Lemon Wedges
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's prepare the cold pasta. Add 1% salt to a generous pot of water and bring it to a boil.
- Gently press the pasta into the pot, being careful not to break it. Today, we're using thin pasta called capellini.
- Now, meet our star ingredient – the frozen tomato! This has been soaking in water for 3-4 minutes. It's best to soak it right before boiling the pasta. Cut the tomato in half.
- Remove the stem end and peel the skin. Soaking it in water for a few minutes makes the skin easy to peel and the tomato firm enough to cut with a knife. If it's still hard, let it soak a bit longer, as it's not safe to slice a hard, frozen tomato.
- Cut the tomato into 1cm (0.4") thick slices.
- Finely chop half of the slices and leave the other half in larger pieces.
- Transfer them to a bowl. Add 1g (0.04 oz) of salt.
- Give it a good mix.
- Now, the pasta is done boiling. The cooking time on the package says 3 minutes, but boil it for an extra minute. When served cold, cooking it an extra minute gives it the perfect texture.
- Place the noodles in a mesh strainer, then hit the strainer against a kitchen towel numerous times to remove excess water.
- Additionally, use a paper towel to remove any excess moisture. In the video, we didn’t use kitchen tongs, but they can save your lovely fingers from getting burnt.
- Add the pasta to the semi-frozen tomato and lightly mix to chill the pasta.
- When making cold pasta, people usually rinse it in ice water. However, rinsing can make the dish soggy, so we came up with using frozen tomatoes instead. Now, we can make it quickly, and it's our favorite recipe.
- Let's prepare the shiso leaves. Remove the stems from the shiso leaves, and cut them in half crosswise.
- Stack them up, roll them, and slice thinly.
- Rinse the shiso in water, and squeeze out the excess water.
- Place it between paper towels to absorb any remaining moisture.
- Now, add the remaining seasonings and ingredients to the cold pasta. Add the fragrant olive oil and sprinkle on black pepper.
- Add the grated garlic and thinly sliced cucumber.
- Don't forget the scallops cut into quarters vertically. You can also make this dish deliciously with other sashimi instead of scallops.
- Mix all the ingredients with the pasta using kitchen tongs. It’s a pasta symphony!
- Arrange the pasta on a chilled plate.
- Garnish with the shiso leaves.
- Sprinkle on a generous amount of Parmesan cheese. Drizzle with olive oil.
- Finally, garnish with the lemon wedge. In hot weather, squeeze plenty of lemon over it to bring out the flavor and make it even more refreshing! Our delicious cold pasta is now ready!
Recipe Notes
Freeze the tomato and chill the plate you plan to use beforehand.
Tomatoes harvested when fully ripe are incredibly delicious, so it's convenient to freeze them when you find bright red tomatoes.
If you want to use plenty of vegetables, we recommend blanching snap peas or asparagus in salted water and mixing them in.
