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1
First make the sauce.
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2
Put 2 tablespoons of olive oil in a cool frying pan.
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3
Turn the heat to low and patiently cook the garlic until it colors.
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4
When the garlic becomes slightly browned, add the onion and cook well.
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5
Once the onion becomes tender, pour in the red wine and turn the heat to high to cook off the alcohol content.
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6
Remove the stems from and gently crush the tomatoes.
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7
Add the tomatoes, 100 ml of water, and the bay leaf to the pan and simmer on low heat.
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8
Remove the bay leaf after 5 minutes.
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9
After it has simmered for 20 minutes and has lessened in volume by about half (lessened to 500 ml), add the chopped basil and the Parmesan cheese.
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10
Simmer for another 3 minutes.
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11
Once it has cooled, the special sauce is complete.
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12
Since no salt is added to the sauce, season with salt depending on what dish you will be using.
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13
Boil the tomato in hot water to remove the skin.
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14
Remove the seeds and cut into 1 cm cubes.
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15
Cut the mozzarella cheese into 1 cm cubes.
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16
Remove the membrane from the mentaiko.
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17
Combine 100 ml of tomato sauce, the mentaiko, the tomato, and the cheese in a bowl.
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18
In order to chill the pasta, prepare 500 ml of 1% saline water.
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19
Boil the capellini in 1% saline water.
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20
Boil for about 30 seconds longer than stated on the package.
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21
Soak the pasta in the cold salted water to chill.
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22
Once chilled, thoroughly drain the water and add to the bowl with the sauce.
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23
Once the sauce has coated the pasta, arrange on a dish and drizzle with 1 teaspoon of olive oil.
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24
Top with fresh basil and it's done.
