イタリアNo. 1パスタ｜【永久保存版】フレッシュトマトのパスタ！

イタリアNo. 1パスタ｜【永久保存版】フレッシュトマトのパスタ！

Add the tomatoes that you marinated earlier. All that’s left to do is simmer it slowly. So while we’re mixing the pasta like this, the sauce is also simmering. Hi! I’m Chef Fabio. Today we’re going to make fresh tomato pasta! Now, let me introduce the ingredients: spaghettini, tomatoes, garlic, basil, olive oil, salt, and sugar. So for this episode of our Basic Italian Cuisine Series, since we’re now in the middle of a hot season where fresh tomatoes are delicious, I’m reintroducing this fresh tomato pasta I had made in a video from a while back, about 4 years ago. Okay, so let’s start by preparing the fresh tomatoes. So first, start by removing the stems by cutting them off into small pieces. When you remove the stem, you can rotate the knife around like this and take it off like this, and if you have a paring knife, you can also use this method, but if your knife is a bit too large and it makes it difficult, you can just halve the tomato like this. If you insert your knife into the tomato half in a V shape like this, the stem will come off neatly like this. There’s still a little left… Like this. However, since the tomatoes will later become the sauce, there’s no need to remove the stems perfectly, and it’s completely fine if you leave some of the core of the tomato remaining. Next, we want to season the tomatoes, so it’s better to cut them a little finer so that the seasoning will penetrate more quickly. Cut them to about this size. Today, we’re using about 200g of tomatoes, equivalent to three tomatoes, per 1 serving, so some people may think that it’s a bit too much, but we’re using the tomatoes to make a sauce and then straining them, so this much is fine. Okay, so once you cut the tomatoes, put them in a bowl. This stem that we just cleaned off is actually part of the tomato’s aroma. So I’m going to add it in as well and let it marinate. So, here we have salt, so we’ll add sugar that’s half the amount of the salt. The amount of salt we’re adding is 1% of the tomatoes’ weight, so that’s 2g of salt and then 1g of sugar, half the salt. So we mix everything in here like this. Just by mixing it a little, look at this! The tomatoes are getting super wet and releasing a ton of liquid. By doing this, we won’t need to season the tomato sauce in the pan when we cook it later. The flavor is already well-defined at this stage, so all we have to do is heat it up, and we’ll have a concentrated, flavorful, delicious sauce! Then, if we leave the tomatoes for about 10 minutes, the salt and sugar will soak into the tomatoes like they’ve been cooked, so you can start cooking them after leaving them for that time.
[Point 1: Let the salt and sugar soak into the tomatoes for about 10 minutes] Today’s tomato pasta really revolves around these fresh tomatoes. So today, we’ll just crush the garlic instead of chopping or slicing it because the garlic is an aromatic element that enhances the fresh tomato pasta, the main ingredient. The garlic just needs to be crushed. And use one bunch of basil that is sold in packs at the store. Separate into leaves and stems. The key to my recipe is to use up the aroma of the stem as well. So, with the basil plant, the leaves of course have an aroma, but the stems have an incredibly nice aroma, too. And later on, we’ll be cooking these stems together with the garlic. Okay, so now add the basil stems and garlic, and then mash them a little to bring out more of the aroma. And we’ll use about 30ml of olive oil in total. The idea is to add about 25ml here and then add the remaining 5ml as a finishing touch. Now, turn on the heat. First, heat the garlic and basil stems at any heat until they start to bubble. Okay, now it’s starting to bubble a little. Now I’ll turn the heat down to low. Today, we’re making a tomato pasta where tomatoes are the main ingredient, not the garlic pasta like Spaghetti Aglio Olio e Peperoncino, so the garlic will not be cooked for that long. And once the aroma’s started to emerge… Yeah, it smells good now. Now add the tomatoes that we marinated earlier. So we marinated the tomatoes for about 10 minutes, and they’re starting to look a little round like they’re cooked, so I’m going to add them. After adding the tomatoes, spread them out in the pan and infuse the garlic oil and basil aroma into them. Then, bring the sauce inside to a boil over medium heat. Okay, so now the base is starting to emerge. Then, simply reduce the heat from medium-high to low again and let it slowly simmer. Now, if we press the tomato down with a silicone spoon like this, you’ll notice it’s still hard. We’ll simmer until the tomatoes break easily when pressed. So, if we keep pressing with a spoon like this while we cook, the tomatoes will become more and more like a sauce, and I think after cooking for about 5 minutes, the tomatoes will start to break apart. Okay, now let’s boil the pasta. Today we’ll be cooking 1.6mm Teflon dice (smooth type) spaghettini. We’re adding 30g of salt for the 2L of hot water.
(a 1.5% salt concentration) Now, I’ve boiled the tomatoes for about 3 minutes, and their appearance has clearly changed from before. This viscosity is coming from the moisture in the tomatoes. This viscous, bubbly foam appears, and when you press it with a silicone spoon the tomatoes break apart. Look! The tomato solids have already broken down and are turning into a rich sauce. Now, let’s break down the rest of the tomatoes and turn them into the sauce. Now all the tomatoes are crushed. In terms of the recipe, of course you can’t go wrong with a salt to tomato ratio of 1:100, but please taste it and check the flavor here. Taste it here and make the final decision as to whether you need to add a bit more salt or sugar, or leave it as is. [Adjust to your liking] Now at this stage, strain the sauce. Yes, so in Italian cooking, a food mill is often used to strain the juice. Most people probably don’t have a food mill, so a regular colander will do. Put the sauce into your colander. Now, we strain out the tomato skins, stems, garlic, etc. thoroughly here to make a smooth sauce.
[Point 2: Strain the tomato sauce] We remove the stems, of course, but the skin and seeds of the tomatoes are still a delicious part of them. That being said, if you go to a sophisticated, high-end restaurant, you’ll often find sauces that have been completely strained to make them smooth. It’s fine, of course, to leave the skin and seeds in, but this time we’ll be straining them to create a pasta dish that aims for a refined flavor. I’ve strained the tomato sauce to make it smooth, but I only removed the stems and other things, so you don’t need to wash the pan, and you can leave it as is. Now let’s add the sauce. Our sauce has become smooth. So now we’ve added the strained sauce. You might think it’s a little too much for one person, but later we’ll mix in some firm pasta and finish it off by reducing the sauce, so it’s just the right amount when served. Okay, now that the noodles are cooked, let’s mix them with the sauce. This tomato sauce is quite rich, so add some well-drained spaghettini. I’ve boiled the pasta one minute earlier than the instructions on the packet suggest, so it’s still a little firm. Finally, we’ll cook the pasta over medium-high to high heat, simmering it until it’s completely cooked. First, we’ll boil the base again… So, this is how you mix the pasta and simmer it together with the sauce. [It’s reached the cook time according to the package] [It’s reached the cook time according to the package]
Yes, it’s about the time the instructions said to boil the pasta for. Look! The sauce is mixed in perfectly! And finally, add plenty of basil leaves for aroma. Then add the basil, and swirl the pan to mix everything together…and it’s perfect! Now that the noodles are properly coated with the sauce, it’s time to plate it up! [Olive oil] Okay, our Pasta al Pomodoro is now complete! Itadakimasu! Mmm! You all, this is it! Honestly, this pasta is simplicity from top to bottom, and it’s absolutely delicious! I personally like this tomato pasta, and as a chef who cooks Italian food and works within that space, tomato pasta is one of the pastas Italians and Italian chefs love, so it’s one of my favorites, too. Back when I first started my channel four years ago, I made a video about fresh tomato pasta, and I included that recipe in my first pasta book because it’s a very important one. The recipe has changed slightly since then, and now, four years later, it reflects my own way of making it. I think that what’s really important in cooking is that even if the recipe is the same, it will gradually change over the years. This is one of the pasta dishes I want to continue making! Thank you for the meal! Today’s tomato pasta is a must-make dish as tomatoes are now at their most delicious! Thank you as always for your comments!
I always look forward to reading them! Okay, see you in the next video! Bye~! We’ve released a dedicated app for this channel! –New, unreleased recipes! We also share our favorite equipment and recommended ingredients! Premium members can view exclusive recipes and use the ingredient recipe search feature. You can also bookmark your favorite recipes.

普通のフレッシュトマトを使い、マリネの技術で仕上げる感動的なトマトパスタの作り方をご紹介します🇮🇹どんなトマトでも美味しく仕上がる手法なので、ぜひ一度試してみてください。きっとレパートリーのひとつに加えたくなる一皿になると思います🧑‍🍳

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材料
スパゲッティーニ　90g
フレッシュトマト　200g
塩　2g
砂糖　1〜2g
ニンニク　ひとかけ
オリーブオイル　大2
バジル　1房
パルメザンチーズ　お好みで

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【チャプター】
0:00 オープニング
0:16 材料紹介
0:24 本日のパスタ
0:41 トマトの下処理
4:27 ソースを作っていく
6:43 麺を茹でる
6:55 ソース作りの続き
8:01 ソースを漉す
9:05 ソースを戻す
9:41 麺を合わせる
10:56 完成・盛り付け
11:22 実食
11:46 大切にしているパスタ料理

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