Shiitake & Tomato Capellini
This is a refreshing cold pasta that is loaded with Shiitake! It's a wonderful time to drink wine slowly and wait for the main course with cold pasta. Cappellini is a very thin pasta. It spreads the flavor of Shiitake and tomatoes in a nice way. The right amount of salt for boiling pasta is 1–1.3%. (Example: About 40g of salt for 3L water)
Ingredients
(4 servings)
-
280g
Capellini (angel hair pasta)
-
36g
Dried Shiitake
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3 (net weight: 500g)
Tomatoes
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1/2 clove (2.5g)
Garlic (finely chopped)
-
1 tsp
Olive oil
-
2/3 tsp
Lemon juice -A
-
1/6 tsp
Balsamic vinegar -A
-
1/4tsp
Salt-A
-
A pinch of
Ppepper-A
-
3 Tbsp
Olive oil -A
-
5
Basil leaves (julienned)
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to taste
Basil
-
Steps
1
Rehydrate the Shiitake with lots of water, then remove the stems and cut into thin slices. Boil the tomatoes and remove the skins, then cut into bite-sized pieces.
2
Add the olive oil, garlic, and Shiitake to a frying pan, then season with salt (not included in ingredients) and stir fry. Set aside to cool.
3
Combine the tomatoes from 1. with 2. and A in a bowl and leave to cool in the fridge.
4
Add salt (not included in ingredients) to a large pot of water and cook the Capellini for 30 seconds longer than the instructions on the packaging.
5
Once al dente, lightly rinse the pasta with running water and cool with ice water.
6
Drain 5. thoroughly, then add the sauce from 3. and julienned basil, and toss well.
7
Serve on a plate and garnish with basil.
