ペペロンチーノ トマト パスタ / Peperoncino Tomato Pasta 〜ダブルソースで食べる贅沢パスタ

ペペロンチーノ トマト パスタ / Peperoncino Tomato Pasta 〜ダブルソースで食べる贅沢パスタ

Hello, everyone! Today, I ’m going to cook your favorite pasta dish. It’s a Peperoncino Tomato Pasta. This is to the base of peperoncino. Add the tomato sauce that I cooked earlier. And to add depth to the taste. Today’s point is… when cooking peperoncino, how to cook garlic and anchovies. In Italy, if you are able to do it, so much that it is said to be a master It’s a very difficult part. Please take a look closely. Let’s introduce the ingredients. This is the only ingredient. Today, I’m going to use dried pasta. Well, this is an ingredient for Peperoncino. Garlic, Chili and Anchovies. Currently some anchovies are in tubes, I think the tube one is fine. This is a previously cooked tomato sauce. If you have forgotten, please see the overview page. This is Parmigiano. Add as you like. This is fresh basil. It smells very good! If you don’t have it, you don’t have to add it. I don’t use salt today, so I only use black pepper. I’ll use a lot of olive oil. Let’s cook it now. First of all, slice this garlic. You see, when I cut it, it buds. Let’s take the buds off. Sticking this side. The usual way is to add garlic and oil, and light the fire, but today it’s the opposite way. First, add the olives It will be a little generous. Yes, It’s a little lower than medium heat. Let’s wait for the temperature of the oil to rise. This determination is quite difficult, isn’t it? Will see it, Well, this is still early. Ah, it’s getting hotter, Ah, that’s good, Bubbles are coming out. Then, Here, I’ll put all the garlic first. From here are the points to be noted. I’ll turn off the fire. It’s turned off now, When it’s off, I’ll put this anchovy. Tilt the frying pan like this, and collect the oil and cook the garlic with the residual heat. Right now, the garlic is being cooked slowly with residual heat. You see, it’s slowly cooked. Let’s wait until this is gone. Then at this point, let’s remove the chili pepper. This anchovy is almost crushed. Garlic is also cooked with residual heat, giving it a transparent feel. Then, put the tomatoes here. Let it boil for a while and the sauce is ready. Well then, heat the water to boil the pasta. Then I’ll put some salt here. Today, I’m using dried pasta, so it will take some time. It takes more than 10 minutes. Yes, let’s finish this pasta in the meantime Of course, eating this pasta by itself is delicious, isn’t it? That’s Peperoncino, right? And today even more, Add this tomato sauce. Then the taste will be 3 or 4 times more delicious. Well then, while boiling the pasta, I will finish up this sauce. Light the fire here, I just need to warm up with this. All it’s left is waiting for the pasta to boil. Today, there is anchovy in it! The pasta is also boiled in salt water. Therefore, I think it’s better not to add more salt. Only use the black peppers. You see, it’s boiled down. The anchovy scent is pretty good! Ok, please do not boil down any more. Turn off the fire here. Let’s check the taste. Yeah, salt is OK. Oh, in the back of the tongue, the taste of this anchovy… it tastes very deep. It’s really delicious! Oh! my Goodness! It’s taking a while to boil the pasta so…. I’m so hungry…. Put it on the bread like this, I will cheat a little bit… It’s delicious! The taste of garlic works very well! The taste of garlic! Yes, it has a nice scent! Basil. Plenty of virgin olive oil! Yes, it’s all done! How was it? Watching the video. Before, when I was eating this alone, It’s so delicious that I want to save half of this to someone! And to make this even more delicious, add fresh cream. There is also a little richness. It has a rich taste and is very delicious. Please try to cook it everyone!

ペペロンチーノとトマトソース、相性の良い材料が融合して奥行きのある味わいを楽しめますよ。

▷材料（2人分）
パスタ（乾麺） 160g
トマトソース 100g
にんにく 2片
アンチョビ（フィレ） 6尾
鷹の爪（種を取る） 1本
バジルの葉 5〜6枚　
オリーブオイル 40ml
エクストラバージンオイル 20ml
チーズ 適量
塩、胡椒

▷トマトソースの作り方

▷Grand chef MATSUO
私たちの身体は食べ物で出来ています。自分をつくり、変化をもたらす素材・パートナーは日々の「食事」です。そして、食事は目や香り、舌だけでなく脳でも楽しめるものです。よい食べ物は全てを刺激してエネルギーを与え、健康的で若く美しい身体へと導きます。

本チャンネルでは、ヨーロッパ各国の一流ホテル＆レストランで学んだ文化と、日本でのフレンチレストランオーナーシェフとしての経験を活かし、ヨーロッパとアジアの食文化を融合した美味しい家庭料理をご紹介します。若さと美しさ、そしてエネルギーに満ちた元気な身体になる料理を、あなた自身とあなたの大切な人のために是非作ってみてください。

▷松尾幸造 経歴
フレンチ「シェ松尾」の元オーナーシェフ 1948年生まれ。国内のホテル、レストランに勤務後、スイスのホテル学校に留学。ヨーロッパにおいて高名ホテル、レストランを経て、1980年代東京·渋谷区松涛に一軒家レストラン「シェ松尾」を開店。2019年シェ松尾の会長を引退。

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