Fresh Tomato Pasta with Broccolini and Shirasu

Fresh Tomato Pasta with Broccolini and Shirasu

A delicious pasta to enjoy in spring, with seasonal broccolini and shirasu mixed with fresh tomato sauce.

Ingredients: 1 serving

1/2 pack (60 g)
Shirasu (lightly salted)
20 g
Tomato (ripe)
1 large (200 g)
1 clove
Olive oil
1 tablespoon
1/3 teaspoon
As needed
80 g


1. Peel the tomato skin by blanching in boiling water for a few seconds, then chilling in cold water. Dice into 1 cm cubes.
2. Chop the broccolini in half. As for the stem, cut again in half length wise to make sure they all cook evenly. Thinly slice the garlic.
3. Add a decent amount of salt (not listed) into boiling water, and cook the pasta.
4. Heat olive oil in a pan and add garlic over low heat. When it's fragrant, turn to medium heat. Add the tomatoes and sauté to reduce the liquid.
5. Simmer and reduce for about 2-3 minutes until you get tomato sauce. Turn the heat to low, and add the shirasu. Season with salt and pepper.
6. About 1 minute before the pasta is done, add the broccolini and toss. Drain the al dente pasta and mix into the tomato sauce.
7. Mix the sauce and pasta together over low heat. Dish it up, and serve. Enjoy while hot!

Story Behind this Recipe

Spring is the season for broccolini and shirasu. I wanted to make simple pasta to enjoy the seasonal ingredients with a tart tomato sauce.