Summer, Tomato, Cold Spaghetti! 夏のボロネーゼ風冷製パスタ

2 to 3 portion 2~3人前 (2人で食べればたっぷりな量)
800g canned Whole Tomato (ホールトマト1缶 800g)
2 Medium Yellow Onion, minced (玉ねぎ2玉 みじん切り)
[Option] 1/2 100g Bacon, cut small (お好みで: ブロックベーコン 100g 小さく切る)
2 cloves Garlic, minced (にんにく 2片 みじん切り)
2 Capsicum annuum (鷹の爪 2本)
2 teaspoon dried Oregano (乾燥オレガノ小さじ2)
2 teaspoon dried Basil (乾燥バジル小さじ2)
1 cube Chicken broth/ Consommé (固形コンソメ1個)
Salt & freshly ground black pepper (塩・ブラックペッパー 適宜)
Olive oil (オリーブ油 たっぷり) オリーブオイルは太りませんのでたっぷり!
70g (1 portion) Spaghetti (パスタ麺 70g (1人分))
1 Tablespoon Fresh lemon  juice (レモン果汁 大さじ1)

1 In a large pan, pour in your favorite olive oil, minced garlic, and Capsicum annuum at low heat.
When it starts to smell good, stir minced onion at high heat, and toss diced bacon as onion gets transparent.

2 When bacon is cooked through, carefully dump tomatoes, oregano, and basil. Smash tomatoes with a wooden spatula into your favorite piece-size. I like tiny ones.
Bring the heat lower as tomato sauce starts boiling, drop cubed chicken broth, cook another 5 to 10 minutes.

3 Salt & freshly ground pepper to taste. Transfer the cooked sauce to a large bowl, chill in the fridge when it's not hot anymore. I made it in the morning and had it at the evening.

4 Boil spaghetti 1 minute longer than the package direction. Wash the noodle with ice cubes till completely cooled. Drain well.
Toss spaghetti into the tomato sauce bowl, sprinkle lemon juice over it, mix well.
Serve immediately.   Enjoy!

いい香りがしてきたら強火で玉ねぎを炒め、 透き通ってきたらベーコンを加える。
沸騰してきたら火を弱め、コンソメを入れ、5~10分程度煮込んだら味見して、塩・ブラックペッパーで味を調整する。 味が決まったら、粗熱を撮りボウルや保存容器に移し冷蔵庫で冷やす。私は朝作って、夕食にいただきました。

表示時間より1分長く茹でた麺を冷水でしめよく水を切る。トマトソースのボウルにレモン汁を絞り、スパゲッティを加えて混ぜる。 味が薄ければ塩で調整。Enjoy!



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