Black pepper (whole peppercorns or coarsely ground)
Garlic oil (Recipe ID: 1117234) or extra virgin olive oil
Chop all the A. ingredients.
Peel the tomatoes by dunking in boiling water, and cut into about 3 cm dice.
Put the extra virgin olive oil and the chopped garlic from Step 1 into a cold frying pan. Heat slowly over low heat to transfer the fragrance of the garlic to the oil.
When the oil in the frying pan starts to smell nice like garlic, and the garlic itself is lightly colored, add the red chili pepper.
When the garlic in the frying pan has turned beige, add the onion and celery plus salt and pepper. Sauté until the onion and celery are translucent.
When the vegetables are softened, add the B. ingredients to the pan and turn the heat up to high. When it comes to a boil, lower the heat and simmer for 3 minutes.
I used this tomato juice. Salt-added tomato juice tastes different, so be sure to use unsalt juice.
After Step 6, add the diced tomatoes for Step 2. Simmer for 7 to 10 minutes over medium heat, stirring gently so that the diced tomato doesn't disintegrate.
When the sauce reaches the consistency shown here, with the tomato pieces still retaining their shape, turn the heat off.
Transfer the sauce to a bowl, and chill well. The sauce tastes better the next day. The flavors will blend together and become delicious.
Put 1 liter of cold water and 1 tablespoon of salt in a bowl. Mix well to make cold salt water. Put in ice cubes to cool the water even more.
Boil the pasta in plenty of salted boiling water (note: note the salted water in the bowl). Boil pasta to be served chilled 30 seconds to 1 minute more than indicated on the package.
Drain the cooked pasta into a colander, and rinse it under cold running water. Drain well and put into the ice cold salted water from Step 11 to firm the noodles.
The reason for putting the pasta in the ice cold salted water is to add some more saltiness to the cold pasta, since chilled pasta dishes tend to be weakly flavored.
Drain the pasta after soaking it in the ice cold salt water. Wrap individual serving size portions in paper towels to dry very well.
Tip: Although this varies depending on the chilled pasta dish, Step 15 is very important to ensure that the pasta is seasoned properly.
However, when using tomato sauce on the pasta, drying the pasta too much in Step 15 is not good either. Just lightly squeeze the portions in the paper towels; the pasta should still be slippery though.
Put the drained and lightly dried pasta from Step 15 into the chilled sauce from Step 10. If you're adding more ingredients, put them in in Step 19.
Toss the pasta with the sauce gently, so as not to mash up the tomato chunks. Season with salt and pepper to taste.
Transfer to serving plates, grind on some black pepper, and drizzle on some garlic oil to finish. I add a lot of Tabasco too.
The combination of the cooked sweet fruity tomatoes with the sour, garlicky and spicy tomato sauce is summery and so good.
Story Behind this Recipe
We love pasta in our house, so we enjoy it in many ways. I made a variation of my recipe for Chilled Tomato Soup Pasta that tasted more like the "Chilled Tomato Sauce Pasta with a Punch" that's served at Italian restaurants in Japan in the summer.
* All the directions are hints, but Steps 11 through 16 are especially important; they will decide the flavor. However, don't squeeze too much in Step 15. * It may seem like there's a lot of garlic, but it's the right amount. * Be careful to preserve the shape of the tomatoes.