Recipe: Yummy Authentic Chilled Pasta with an Oil Based Sauce

Authentic Chilled Pasta with an Oil Based Sauce. Great recipe for Authentic Chilled Pasta with an Oil Based Sauce. There used to be a small, counter-seating only Italian restaurant that served delicious pasta, near Minami Senba in Chuo ward, Osaka, where I grew up. Everything they had was so good, but they closed I've been trying to re-create.

Authentic Chilled Pasta with an Oil Based Sauce The best pasta for this recipe is either a dry factory-made spagetti or very thin spaghettini because it's ability to stand up and not be overpowered by the oil-based sauce. A fresh homemade, egg based pasta would be over powered and absorb too much of the sauce. When cooking pasta : Cook pasta until Al Dente, Keep warm. You can cook Authentic Chilled Pasta with an Oil Based Sauce using 15 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Authentic Chilled Pasta with an Oil Based Sauce

  1. You need 180 of to 200 grams Capellini (thin long pasta).
  2. It's 6 tbsp of Garlic oil or extra virgin olive oil (
  3. It's 1 tbsp of Grated garlic (If using extra virgin olive oil).
  4. Prepare 1 of to 1 1/2 teaspoons A. Lemon juice (bottled).
  5. You need 1 tbsp of plus to 1 1/2 tablespoons, (to taste) A. Honey.
  6. You need 1 tsp of A. Balsamic vinegar.
  7. You need 2 tbsp of A. White wine.
  8. Prepare 1 tsp of A. Soy sauce.
  9. It's 2 tbsp of A. Water.
  10. It's 1 of A. Salt and pepper.
  11. It's 1 of B. Fresh or dried basil (if you have some).
  12. Prepare 1 of B. Capers (if you have some).
  13. It's 3 cm of worth B. Finely chopped celery (if you have some).
  14. It's 1 of B. Sliced red chili pepper.
  15. Prepare 1 cup of Additions of your choice (tomatoes, seafoods, canned ingredients, etc.).

Add garlic, cook slowly and gently till light gold. Remove from heat and stir in parsley and basil. Add the drained pasta to the olive oil pasta sauce and toss to coat. Remove from the heat, and season with additional salt (if necessary) and freshly ground black pepper to taste.

Authentic Chilled Pasta with an Oil Based Sauce instructions

  1. Put all the A ingredients in a bowl, and mix well with a whisk. Taste, and season it very well with salt and pepper..
  2. Put the C (additional) ingredients in another bowl, season with salt and pepper and leave for 15 minutes. Put it in the first bowl with the B ingredients, mix well and chill in the refrigerator..
  3. I used tomatoes, sashimi grade boiled octopus, and additional new harvest spring onion. Just use whatever you have in your refrigerator..
  4. Put 1 liter of cold water and 1 tablespoon of salt in a bowl. Mix well to make chilled salted water. Put in some ice cubes to make it even colder..
  5. Boil the pasta in plenty of salted water. Cook pasta for cold dishes 30 seconds to a minute longer than indicated on the package..
  6. Drain the cooked pasta into a colander, and then cool it down under cold running water. Drain well again, and put it into the Step 5 chilled salted water for 1-2 minutes, to firm up the pasta..
  7. The reason for putting the pasta in the chilled salted water is to add a little saltiness to the pasta, since chilled pasta dishes tend to taste bland. Please be sure to do this..
  8. Drain the chilled and salt-water soaked pasta well. Wrap it in paper towels in serving-sized portions, and soak up more moisture..
  9. Put the well drained pasta into the chilled bowl of ingredients from Step 2, and mix well. Taste, and do the final flavor adjusting by adding salt and pepper if needed..
  10. Transfer to serving plates, grind on some black pepper, and enjoy..
  11. This is not oily, not too sour, and you can add all kinds of ingredients. Please serve them with all the sauce so that the pasta is immersed in it. I love this dish..
  12. Here I served a small amount as an appetizer. You can enjoy it even in wintertime this way..
  13. Capers keep for quite a long time, so they are handy to have stocked in the refrigerator for making carpaccio or marinades..
  14. The garlic oil I used in this recipe ( can be kept for a while and is really useful. I recommend making a big batch.

Toss the pasta with the minced fresh parsley and freshly grated Parmesan, as desired. Cook, stirring often, until garlic is soft. Add pasta, along with a large handful of grated Parmesan cheese and reserved cooking water, tossing until mixture is creamy. Season generously with freshly cracked black pepper. With regional specialties and recipes passed from generation to generation, in Italy, pasta sauce is a storied and serious business.

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