Garlic oil - Recipe ID: 390334 (or plain olive oil if you don't have it)
3 to 4 cloves
●Red chili pepper
1 or to taste
● Umami seasoning
a small amount
Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta).
Bring plenty of water to a boil, add salt, and cook the pasta.
Drain the canned tuna.
De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick.
Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat.
Saute over low heat slowly to bring out the flavors.
Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly.
Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done.
Note: If increasing the amount of pasta by 1.5 x (to 300 g), use 1 can of tuna and 4 large umeboshi plums, plus 4 1/2 tablespoons of oil, 4 cloves of garlic, and 2 to 3 chili peppers.
Story Behind this Recipe
I made the pasta dish that my husband makes for me on his days off using my garlic oil, and it was delicious.
You can use garlic from the oil or fresh cloves. If the umeboshi flesh sticks to the pits, add pits and all. You don't need to add the umami seasoning. If the pasta is too dry, add a little pasta water.