Thursday, January 2, 2014

Spaghetti in Two Sauces - Pesto and Pomodoro ペストとトマトソースの2色スパゲッティ

Spaghetti in two sauces - pesto and pomodoro ペストとトマトソースの2色スパゲッティ by naotakem
Sometimes I have a craving for the comfort that spaghetti with simple pomodoro sauce provides. I also occasionally find my taste buds seeking the mildly stimulating taste of pesto simply tossed with pasta. This is my solution when those events coincide.

むしょうにシンプルな、優しい味のポモドーロソースのスパゲッティが食べたくなる時。マイルドな刺激のあるペストソースを絡めただけのパスタが食べたくなる時。その二つが重なった時に作るのがこれです。

Pomodoro sauce (said I'd write about this some time ago but failed to deliver until today - here we go):

  • Sauté finely chopped onions in extra virgin olive oil until transparent and golden, then add a bit of minced garlic and sauté a few more minutes (don't burn the garlic!)
  • Add hand-crushed canned Italian San Marzano tomatoes, a pinch of sugar, mix well, and simmer until desired texture is achieved.
  • Season to taste with salt and pepper
ポモドーロソース(以前作り方を書くと言ったっきりになっていました)
  • みじん切りのタマネギを柔らかく、キツネ色になるまでエキストラバージンオリーブオイルで炒めたら、ニンニクのみじん切りを少量加え、数分さらに炒める(くれぐれもニンニクを焦がさぬように)
  • 手で潰した缶入りイタリアントマト(サンマルツァーノ種)と砂糖を一つまみ加え、よく混ぜたら好みの質感になるまで弱火で煮込む
  • 塩コショウで味を整える
Pesto (made this with homegrown basil, no pine nuts in this one):
  • Roughly chop a bunch of basil leaves and a few garlic cloves, add to blender and blend until creamy
  • Add grated Parmigiano-Reggiano as much as you like and a bit of olive oil, blend until cheese is incorporated into sauce
  • Season with salt if necessary (the cheese could provide enough saltiness)
ペストソース(自家栽培のバジルで作りました。松の実は使いません)
  • バジルの葉たっぷりとニンニクを数カケを粗く刻み、クリーミーになるまでブレンダーにかけます
  • パルミジャーノ・レッジャーノを摺り下ろしたものを好みの量と、オリーブ油を少量加え、良く馴染むまでブレンダーを回す
  • チーズからの塩気が足りなければ塩で味を整える
To finish, cook spaghetti to al dente, separate into two saucepans, add olive oil and a dash of cooking water, toss, add the sauce, toss until coated. Serve both flavors on single plate, garnish the pomodoro pasta with chopped basil.

アルデンテに茹でたスパゲッティを二つの鍋に分け、オリーブ油と茹で汁を少量加えて馴染ませたらそれぞれのソースを加え、良くパスタに絡めます。同じ皿に盛りつけ、ポモドーロの方に刻んだバジルをあしらい、二色スパゲッティの出来上がり。

2 comments:

  1. Wow! Amazing blog! I stumbled upon your blog through Twitter hashtags. I've been wanting to do something like this actually. Writing a blog in both English and Japanese (and other languages too) but my Japanese is still very amateur. Anyways, cool posts!

    Please check out mine too! I'm from the SoCal: www.eatwithhop.com

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    Replies
    1. Thank you Hop - haven't updated this for a while but I continue to post my food photos on Twitter, Flickr, and Facebook. Your blog is also quite enjoyable!

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