Tomato & Parsley Pasta with Yuzu Pepper

Tomato & Parsley Pasta with Yuzu Pepper

Inspired by the combination of tomatoes, parsley and garlic from bruschetta, I added the spicy kick of yuzu pepper paste for a pasta dish to beat the summer heat.

Ingredients: serves 1

80 g
Cherry tomatoes (or normal tomatoes)
50 g
Italian parsley (or normal parsley)
1 tablespoon
1/2 clove
Yuzu pepper paste
1/2 teaspoon
Pasta water
2 tablespoons
Salt and pepper
to taste, as necessary


1. In a pot, bring plenty of water to a boil. Add salt (not listed) and boil the pasta for a minute shorter than the time listed on the package. Set aside 2 tablespoons of the water and drain.
2. During the hot summer months, add salt to boiled water, then add the pasta. Boil on medium heat for a minute, mix lightly, cover with a lid and turn off the heat. Leave the pot for the time directed on the package.
3. Cut the tomatoes into halves or fourths as you like, and mince the parsley and garlic. Set aside a small amount of parsley for garnishing.
4. In the pot, add the pasta water, the vegetables from Step 3 minus for garnishing, and the yuzu pepper paste. Once the yuzu pepper paste has dissolved add the drained pasta and mix together.
5. Plate and garnish with the parsley you set aside and it's done.

Story Behind this Recipe

I thought this up while wondering if I could make a pasta using summer seasonal vegetables and yuzu pepper for a spicy kick.