Chilled Tomato Pasta

1. 1

   Cook the spaghetti in a pot full of salted boiling water (not listed).

2. 2

   10 g of salt to 1 liter of boiling water is a good ratio.

3. 3

   Cut the tomatoes into 2 cm cubes.

4. 4

   Chop the shiso leaves finely.

5. 5

   Combine the [A] ingredients in a bowl then add the tomatoes and shiso leaves and mix well.

6. 6

   Rinse the cooked spaghetti under running water.

7. 7

   Soak it in ice water, cooling it while stirring, then drain well.

8. 8

   Add the spaghetti into the vegetable mixture from Step 3 and chill in the refrigerator.

9. 9

   Transfer to a serving plate and sprinkle on chopped parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.