The Best Chilled Tomato Pasta with Frozen Tomato Magic!

Ingredients

• 200 g Capellini (thin spaghetti) (dry)
• 1 medium Frozen Tomato (thawed for 3‑4 minutes, skin removed, sliced 1 cm thick)
• 1 g Salt (for seasoning the tomato)
• 2 Tbsp Olive Oil (extra‑virgin, fragrant)
• 1/4 tsp Black Pepper (freshly ground)
• 1 clove Garlic (grated)
• 1/2 Cucumber (thinly sliced)
• 6 large Scallops (sashimi grade) (cut into quarters vertically)
• 8 Shiso Leaves (stems removed, rolled and thinly sliced, rinsed and patted dry)
• 2 Tbsp Parmesan Cheese (freshly grated)
• 1 wedge Lemon (for squeezing over the finished dish)

Instructions

1. Boil Water

   Fill a large pot with water, add 1% salt (about 10 g per litre), and bring to a rolling boil.

   Time: PT5M

2. Soak Frozen Tomato

   Place the frozen tomato in a bowl of cold water and let it soak for 3‑4 minutes until the skin loosens.

   Time: PT4M

3. Peel and Slice Tomato

   Remove the stem end, peel off the skin, then cut the tomato into 1 cm (0.4") thick slices.

   Time: PT5M

4. Chop Half of the Tomato

   Finely chop half of the tomato slices; leave the other half in larger pieces.

   Time: PT3M

5. Season Tomato

   Transfer all tomato pieces to a mixing bowl, add 1 g salt, and toss gently to coat.

   Time: PT1M

6. Cook Capellini

   Add the capellini to the boiling water and cook for 4 minutes (package says 3 minutes, add an extra minute for cold serving).

   Time: PT4M

   Temperature: 100°C

7. Drain and Dry Pasta

   Place the cooked noodles in a mesh strainer, tap the strainer against a kitchen towel to remove excess water, then pat the noodles with paper towels to eliminate remaining moisture.

   Time: PT2M

8. Combine Pasta with Semi‑Frozen Tomato

   Add the drained pasta to the bowl of semi‑frozen tomato pieces and lightly toss to chill the noodles.

   Time: PT2M

9. Prepare Shiso Leaves

   Remove stems from shiso leaves, stack, roll tightly, and slice thinly. Rinse the slices, squeeze out excess water, and place between paper towels to absorb remaining moisture.

   Time: PT5M

10. Add Remaining Ingredients and Toss

    To the pasta, add the olive oil, freshly ground black pepper, grated garlic, cucumber slices, and scallop quarters. Using kitchen tongs, gently mix until everything is evenly coated.

    Time: PT3M

11. Plate and Garnish

    Arrange the pasta on a chilled plate, garnish with the sliced shiso leaves, sprinkle grated Parmesan, drizzle a little extra olive oil, and finish with a lemon wedge on the side.

    Time: PT2M

Nutrition Facts

Calories

366

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g