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1
Cut and prepare the onions and garlic as listed in the ingredients list.
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2
Cut up the tomato.
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3
* Peel the fresh tomato by blanching for a few seconds in boiling water if you'd like.
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4
Put 3 L of water in a large pot, and bring to a boil (this is the cooking water).
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5
Add 2 tablespoons of salt (1% salt to the water water) just before it comes to a boil.
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6
The amount of salt in the cooking water will really affect the taste of the final dish, so measure it precisely.
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7
When the cooking water comes to a boil, turn the heat down to very low and leave to stand.
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8
Put olive oil and the garlic from Step 1 in a cold frying pan, and cook the garlic over a low heat until the garlic is fragrant.
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9
When the garlic in Step 5 is lightly colored and starts to get fragrant, add the onion from Step 1, and sprinkle salt and pepper.
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10
Increase the heat to low-medium.
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11
When the onion in Step 6 becomes translucent, add red chili peppers, sprinkle salt and pepper and stir fry.
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12
When the sauce from Step 7 starts to bubble, stir-simmer for about 5 to 10 minutes while mashing the tomatoes and stirring occasionally.
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13
Simmer the sauce in Step 8 well to reduce the moisture from the tomato.
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14
The cooking time depends on the tomato size and moisture content, and how strong the heat is.
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15
2 fresh large tomatoes takes about 10 minutes to reduce.
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16
When you can draw a line in the sauce with your spatula and the line remains for a while it is done.
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17
If the line in Step 10 disappears slowly, you need to reduce the sauce a bit more.
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18
Add the B ingredients and simmer in medium heat until the sauce thickens.
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19
Turn off the heat if the pasta is not ready.
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20
Put the pasta into Step 3, and cook it for 30 seconds to 1 minute less than the time on the package.
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21
Cook over a low heat.
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22
Reduce the heat level from Step 12 to a high-low heat, add the boiled and drained pasta and 1/2 to 1 scant ladle of the cooking water and mix.
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23
Adjust the amount of cooking water according to the texture of Step 14 and your taste.
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24
Season with salt and pepper if needed.
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25
Transfer onto a serving plate.
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26
Grind and sprinkle lots of black pepper, and then it is ready.
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27
I added chicken between Step 5 and Step 6 for the one in the picture, but you can also add canned crab, canned tuna, shrimp, etc.
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28
Arrange this recipe as you like and enjoy.
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29
Here's a recipe for Crab Tomato Cream Pasta Using Tinned Crabmeat.
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30
They each have their own good sides.
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31
Also try out the Tomato Carbonara with Lots of Bacon.
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32
I arranged the tomato cream a little bit for it.
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33
This picture is forSauteed Chicken Simmered in Cream Tomato Sauce.
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34
I highly recommend this recipe.
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35
Please try it if you like.
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36
For a homemade versatile tomato sauce, try, Versatile Authentic Tomato Sauce.
