Bursting with Umami taste! It's so delicious! This vegan pasta recipe is the embodiment of the phrase "simple is best". Use sweet cherry tomatoes.
When emulsifying the sauce with the pasta water, toss the pasta in the frying pan as you would when tossing salad in dressing. The pasta water will be the basic seasoning, so please strictly stick to 1% salt for every 1 liter of water. Taste it before serving and add salt or soy sauce to taste.
Rehydrate the dried Shiitake, squeeze out the water, and slice thinly. Cut the cherry tomatoes in half.
2
Peel the garlic skin and smash the cloves with the flat part of the knife.
3
Cook the pasta for a few minutes less than the recommended cooking time on the packaging. Make sure the ratio of salt is 1% for every 1 liter of water. This will be the basic seasoning for the pasta.
4
Add the olive oil and garlic to a frying pan and stir fry (low–medium heat) until brown to add aroma to the oil.
5
Once the olive oil has taken on the garlic aroma, remove the garlic from the frying pan.
6
Turn off the heat (so that the tomato juices don't splash) and add the cherry tomatoes and Shiitake. Then, turn the heat back on.
7
Once the tomatoes are soft, add 1 ladle full of pasta water and stir while mashing the tomatoes.
8
Once the tomato starts to form a sauce, add the cooked pasta and another 1/2 ladle of pasta water and mix well.
9
Finally, add 1 tsp of soy sauce, 2/3 of the chopped Shiso leaves, and mix well.
10
Plate it up, garnish with 1/3 of the chopped Shiso leaves, and serve.
11
If you're not particular about making it vegan, add 10g butter in step 7. to get an even stronger Umami taste.
12
Creative ideas: Substitute the Shiso leaves for basil or other herbs for tasty variations.
