人生で一番感動する！基本のトマトパスタ【ホールトマト缶】を劇的に美味しくする方法

人生で一番感動する！基本のトマトパスタ【ホールトマト缶】を劇的に美味しくする方法

You may want to crush the whole tomatoes, but please don’t. Today’s portion is for two people, so this is a lot. Tomato sauce itself has a high viscosity, so just mix it like this…and look! It’s already a delicious-looking tomato sauce! Hello! I’m Chef Fabio.
Today I’m going to make a basic tomato pasta! Okay, so let me introduce our ingredients: spaghetti, whole tomatoes, basil, garlic, salt, sugar, olive oil, and Parmesan cheese. Okay, so for today’s episode of our Italian Basics Cooking Series, we’ll be making a delicious tomato pasta using canned tomatoes! In the previous video, I compared canned whole tomatoes with canned chopped tomatoes. Of the two, we’ll be using the canned whole tomatoes we talked about, and we’ll start by taking a professional approach and preparing them first! Okay, so this is what the can of whole tomatoes we’ll be using today looks like in a bowl. So, one can contains 400g, and today we’ll be boiling about 180g to 200g of pasta, enough for two people. So, the basic preparation of whole tomatoes really varies from chef to chef, and some chefs put on gloves and remove the tough part of the edge of the whole tomato first. There are also chefs who heat whole tomatoes in a bowl while squashing them with their hands. This is called a “moulin à legume” (food mill) or “passaverdura” in Italian. Some chefs use this to make sauces by straining whole tomatoes, and in restaurants that have to prepare several kilograms of tomato sauce in large boxes, they may put all the whole tomatoes like this in a pot and blend them in a blender to crush the tomatoes before making the tomato sauce. Also, the Italian chefs that I have worked with up to now have mostly cooked whole tomatoes without crushing them, and some chefs strained them through a moulinette at the end, and some chefs even finished the dish by simply breaking up the whole tomatoes in the pan. So today, I wanted to make the most delicious recipe possible without any effort or equipment on your part, so I’m going to finish it the Italian way, by just mashing it in the pan without doing anything else to it. So, first off, add 4g of salt to your 400g can of tomatoes, which is 1% salt.
[Point 1: Add 4g of salt, which is 1% salt, to the tomatoes] Then add the same amount of sugar (4g) here.
[Point 2: Add the same amount of sugar as the salt] So, by adding seasoning here early – the salt is important, but the addition of sugar masks the sourness of whole tomatoes, which I mentioned in the last video are sour – it makes for a very mellow and delicious, and not bland, tomato sauce. In terms of aroma, fresh basil goes best with canned whole tomatoes. Separate it into the leaves and the stems. We’ll use the stems later in the cooking process. Then tear the basil leaves into small pieces like this. Also, crush the garlic. For cheese, I’ll be using Parmigiano Reggiano today. When making tomato pasta, Grana Padano or Pecorino Romano go well with it, but you can also use powdered cheese. Okay, so we’ll add the crushed garlic and if you squeeze the basil stems a little like this, they will bring out even more of their aroma. Since this is for two people today, I’ll add about 50g of olive oil. Now we’re ready to turn on the heat. When it comes to the initial heat, basic recipes suggest starting slowly on low, which is the basis of Italian cooking, but the temperature is still low now, so it’s actually okay to start with high heat. It’s very important that the ingredients in the pan start to boil and bubble, so first heat it until it gets to that state. Okay, now take a look! When it starts to bubble like this, turn off the heat.
[Point 3: Turn off the heat when the garlic starts to bubble] So turn off the heat and use the residual heat to cook the garlic and basil stems. This will allow the soft garlic aroma to be transferred to the oil, resulting in a garlic aroma that does not overwhelm the flavor of the tomatoes. Okay, so now we’ve turned off the heat, and the bubbles have completely settled down. Once this is achieved, we move on to the next step. Once the bubbles have completely settled, the garlic will be lightly colored and will be cooked through and soft. And if you want a stronger garlic punch, just mash the garlic some more with a fork or something like this to break up the garlic fibers and add it to the oil. If you want to add a light, soft garlic aroma, leave it as it is, heat it again, and then add the tomatoes. The basil stalks are already fully fried and fragrant before the garlic’s done, so remove them. Now let’s heat it up again. I also want to bring out a slight garlic flavor, so I’ll crush the garlic a little like this. Now we’ll heat again until bubbles appear. I can already smell the delicious aroma of Spaghetti Aglio e Olio! Yes, bubbles will start to appear again. The garlic aroma will be coming out. Then add the whole tomatoes that we seasoned earlier. Once you add the whole tomatoes, mix them up a bit, imagining that you are coating the tomato sauce with the garlic oil like this. And the heat should be medium, no high heat needed. So, here’s the Italian way! First you may want to crush the whole tomatoes, but please don’t… First, we boil down the tomato juice the whole tomatoes are soaked in a little to thicken it. The whole tomatoes are a bit watery to start with, so by removing the moisture from their surface, the sauce will become viscous and thick. So, we slowly simmer the tomato juice like this to create a viscous liquid. Now, I’ve only just added the whole tomatoes, so can you see that the bubbles are a little soft? It still hasn’t become viscous yet, but it is moist and liquidy. As it’s heated, the water will boil down, and it thickens. As the moisture evaporates, it will thicken and become gooey, so continue cooking it over medium heat until it reaches that state. But don’t crush the whole tomatoes yet! Okay, now let’s boil the pasta. The dry noodles that go well with Spaghetti al Pomodoro, tomato pasta, are of course a smooth type (Teflon noodles) from brands like MaMa or Barilla (right), but my personal recommendation is rough-textured (bronze dice) spaghetti, such as this De Cecco (left). This goes really well with tomato sauce, so today I’ll be boiling this rough type. We’ll add 20g of salt to 2 liters of hot water, a salt concentration of 1%. [5 minutes later]
Okay, so I’ve cooked it slowly for about 5 minutes, but it’s clear that it’s different from before. The water on the surface of the tomato juice is evaporating, gradually giving the sauce a viscous consistency. Now, don’t crush the whole tomatoes yet, but continue to heat them a little more. [Another 5 minutes later]
Okay, so now it’s been cooking for about 5 minutes, and the water on the surface of the tomato juice has evaporated, and the sauce has become noticeably thicker. When the mixture becomes thick like this and we add sugar and reduce the water like this, we avoid common complaints like it’s tasteless or a little too sour. Now we will gradually crush the whole tomatoes and finish the pasta. As the whole tomatoes are crushed, they release water, and our final step is to simmer the mixture while preserving the tomato aroma. Today’s sauce does not contain onions or soffritto, but that depends on the chef making it. Onions and soffritto give it a natural sweetness when sautéed, so most recipes include them, but in today’s recipe, the sweetness is supplemented with the sugar. Okay, so the pasta is about 2 minutes away from being done, and the sauce should no longer be watery and should have a pulpy texture. This is your sign that the tomato sauce is ready! Once the pulp becomes visible, the olive oil and sauce will separate. If you add boiled pasta and mix it all up, you’ll end up with a heavy, unrefined pasta dish. So today, we’ll add some pasta water to the dried sauce to make it easier to mix. That way, when you finally add the cooked pasta and mix it in, you’ll have a tomato sauce that’s not dull or heavy but light yet rich. Okay, now that the noodles are cooked, it’s time to incorporate them with the sauce. Our portion today is for two, so it’s a lot! Now, finish boiling the pasta about 30 seconds before the package says. Finally, add lots of basil. Now quickly mix it all together. The tomato sauce itself has a viscous consistency, so just mixing it like this… Look! It’s already a delicious-looking tomato sauce! So at this point, add a little bit of pasta water… By combining these ingredients, you create a tomato sauce that’s not too heavy. Now turn off the heat, add the Parmesan cheese and mix together to finish. That way, the richness and flavor of the cheese will over time melt into the tomato sauce, creating a perfectly balanced tomato sauce! Now we can move on to plating. Now our Spaghetti al Pomodoro is complete!
[Finishing touch: olive oil] Itadakimasu! Mmm! Delicious! There you have it, everyone! We’ve created a truly simple and delicious tomato pasta dish! So, this pasta is one of those simple pastas that I, or rather, all Italian chefs, have been making for a long time, so I think it’s the kind of pasta that anyone who has it would say is delicious. So, the method of preparation today is one that I’ve actually seen at top local restaurants in Italy over the past few years. Usually, in classic recipes, you fry onions and other aromatic vegetables in a soffritto to make a tomato sauce, but today’s method is more of a modern approach. To put it simply, it’s like how smartphones and home appliances keep getting simpler, more refined, and lighter over time. In the same way, I feel like cooking parties have the same flow, where the dishes gradually move from heavy to lighter. So, the recipe I’ve shown you today is just one of many recipes out there, and there are many different chefs out there too. Of course, since there’s always the someone who cooks and the someone who eats, it’s best to adapt depending on the diner’s preferences. If you want to emphasize the aroma like I did today, then the method I introduced today is a good option. On the other hand, if you like a slightly sweeter pasta, you can make a sweet and rich tomato sauce by slowly frying the soffritto. Or, if you’re Italian and don’t need anything sweet, you can make a sharp tomato sauce without sugar, or, if you’re making this for small children, you could make a milder tomato sauce using a can of chopped tomatoes, as in the previous video. I think the job of a professional is to prepare different dishes depending on what the person eating wants. Thank you for the meal! Today’s recipe is a basic tomato pasta, and it’s a truly delicious Italian dish, so please give it a try! Thank you as always for your comments!
I always look forward to reading them! Well then, see you in the next video! Bye~! “Blissful Pasta You’ll Want to Make at Home Over and Over” — 60 pasta dishes that you’ll want to make anytime, even when you’re tired or don’t have ingredients. The definitive home pasta book!

永久保存版！ホールトマト缶を使った、基本のトマトパスタをご紹介します🍝トマトはあえて潰しすぎず、香りと旨みを最大限に引き出す“イタリア流”の作り方🇮🇹
「酸っぱくて味気ないトマトソースになってしまう…」そんなお悩みをお持ちの方は、ぜひこの動画をご覧くださいませ🧑‍🍳

ーーーーーーーーーーーーーーーー
ファビオ飯公式アプリ📱(↓ダウンロードしてね)
https://yappli.plus/chef-fabio-app
🥗前菜、ドレッシング、魚料理、ブロード等の動画も配信中です！

ーーーーーーーーーーーーーーーー
材料【２人前】
スパゲッティ　180g
ホールトマト缶　1缶分
塩　4g
砂糖　4g
ニンニク　ひとかけ
オリーブオイル　50g
バジル　1房
パルメザンチーズ　15g
茹で汁　適量

ーーーーーーーーーーーーーーーー
【チャプター】
0:00 オープニング
0:20 材料紹介
0:29 本日のパスタ
0:48 調理法の種類
2:30 ホールトマトの下処理
3:58 ソースを作っていく
6:25 ホールトマト投入
7:58 おすすめの麺
8:37 ソース作りの続き
11:14 麺を合わせる
12:17 完成・盛り付け
12:34 実食
13:59 食べる人の為に

ーーーーーーーーーーーーーーーー
◆ファビオおすすめ食材◆
スパゲッティ　https://amzn.to/4d0OY7O
ホールトマト缶　https://amzn.to/42Cb9O5
カットトマト缶　https://amzn.to/4cW7L49
オリーブオイル　https://amzn.to/44R4cds
モチアの塩　https://amzn.to/42Btx9S
クリスマス島の海の塩　https://amzn.to/3YwTa6c

ーーーーーーーーーーーーーーーーー
◆ファビオおすすめ機材◆
アルミフライパン24cm　https://amzn.to/4hcmyZH
シノワ　https://amzn.to/4hozdsP
ミニトング 18cm　https://amzn.to/3OVgZD2
ジオ 片手鍋 20cm　https://amzn.to/3FO2ywT
マイクロプレイン　https://amzn.to/3KZGrWK
シリコーンゴムヘラ　https://amzn.to/3Bi1HjW
シリコンスプーン　https://amzn.to/3DokpJj
ドレッジ　https://amzn.to/3Lbp7vY
120cc レードル　https://amzn.to/3J0ci8n

ーーーーーーーーーーーーーーーーー
📚ファビオのレシピ本📚
【NEW】フライパンひとつで完成！ 至福のおうちパスタ🆕
→https://amzn.to/3SBMYKG

【１冊目 】パスタと出汁に特化したパスタの本🍝
→　https://amzn.to/2SM2SG8
「出汁と素材の味を最大限に引き出す ファビオのとっておきパスタ」

【２冊目】ワンランク上の味になる家庭料理本🍛
→　https://amzn.to/3n7aQ8b
「自分史上最高に美味しくできる ファビオ式定番おうちごはん」

【３冊目】肉の火入れに特化した肉料理の本🥩
→　https://amzn.to/3qiv0hw
「火入れを極めるファビオの肉料理」

ーーーーーーーーーーーーーーーーーーー
◆Instagram　https://www.instagram.com/fabilog0016/
◆X(旧Twitter)　https://twitter.com/fabico0101
◆TikTok　https://www.tiktok.com/@chef.fabio

⬇︎⬇︎お仕事、案件、コラボのご依頼はこちら🤝✨
fabi030016@gmail.com

ーーーーーーーーーーーーーーーーーーーーーー
#トマトパスタ #トマトソース #イタリア料理