The Korean Way: Tomato Pasta

Once upon a time, pasta was found only in Italy.But the secret is out and  now the rest of the world enjoys pasta as much as the Italians.

Originally I was going to do a simple Korean dish, but I think I will concentrate on pasta since I really haven’t  tried cooking pasta, the way how Koreans cook it. We did'nt find time to go and grab ingredients from the supermarket instead we just utilize available foods in the storage. We found 1 pack of pasta and a lot of ripe tomatoes. That's how we end up cookin' tomato pasta.Haha.

We made a delicious pasta with the help of these other ingredients:

Olive oil, Herbal salt & Oligosaccharides

We boiled 51 ripe tomatoes with olive oil & herbal salt

We waited for about 15-20 mins. for the tomatoes to softened and turn out this way. Like what you see on the photo below.

It can be very confusing working out which sauce to serve with which pasta given that there is an astonishing variety of pasta on the market.However, there are no difficult and fast rules. And part of the fun of pasta is experimenting with different shapes, sizes and flavors.

The pasta should be just coated, not drenched!

The amount of sauce you provide is a matter of personal taste but the biggest mistake many people make  as what I have learn from a chef is adding too much sauce in the pasta.

Luckily, the pasta did not overflow in the pan.! LOL!

Just a few simple steps and we're done cooking. Our tomato pasta! Happy eating everyone!

XOXO,

Mikan~♥