Weekend I cooked two different Pasta.
One is “Dry-Tomato & Seasonal Vegetable Pasta”, and other one is “Natto & Dry Tomato Pasta”. Both of basic Ingredient is Dry Tomato but, the taste is totally different – could feel different culture of Italy & Japan.
HERE IS “INGREDIENT” & “RECIPE”
“Dry Tomato & Seasonal Vegetable Pasta”
-3 pieces of Sun-Dried Tomato in Olive Oil
-2 pieces of garlic (make chopped garlic)
-1 pieces of Tomato
-One cup of Tomato paste
-Half Piece of Potato
-Half Piece of Onion
** “Natto & Dry Tomato Pasta”
-3 pieces if Sun-Dried Tomato in Olive Oil
-2 pieces of Garlic (make chopped garlic)
-1 pack Natto
Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.
-1 table spoon of Katuobushi
**Katsuobushi (鰹節 or かつおぶし) or okaka (おかか) is the Japanese name for dried, fermented, and smoked skipjack tuna.
-1 tea spoon Parsley
3 portions of Pasta
1 Cut Dry Tomato & each Vegetable –
(size – as your wish size = I myself I cut each of vegetable – 5mm size)
2 Heat a pan & put garlic with olive oil & at different sauce pan – boil water
3 Add Tomato on Pan and start to boil pasta at same time.
4 Add proper quantity of pasta boiled water to pan,
5 Divide Dry Tomato sauce to different pan,
one put vegetable & tomato paste and keep heating. Other pan added little soy sauce
6 When pasta ready, add pasta in 2 different sauce pans
7 At end when dish up the pasta – one side added Natto with Katuobushi with chopped dry Parsley, one side add Parmesan cheese.
It just takes 15 mins to 20 mins, and delicious‼ Which one do you want to eat?
If you have a chance to buy some Japanese food ingredient please try it 😉