The Best Chilled Tomato Pasta with Frozen Tomato Magic
The Best Chilled Tomato Pasta with Frozen Tomato Magic! is a medium Japanese recipe that serves 2. 366 calories per serving. Recipe by Cooking with Dog on YouTube.
Prep: 32 min | Cook: 4 min | Total: 51 min
Cost: $153.62 total, $76.81 per serving
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
Boil Water
Fill a large pot with water, add 1% salt (about 10 g per litre), and bring to a rolling boil.
Time: PT5M
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
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
Chop Half of the Tomato
Finely chop half of the tomato slices; leave the other half in larger pieces.
Time: PT3M
Season Tomato
Transfer all tomato pieces to a mixing bowl, add 1 g salt, and toss gently to coat.
Time: PT1M
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
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
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
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
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
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
Dietary info: Contains shellfish, Contains dairy, Contains gluten, Low‑sugar
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Capellini (thin spaghetti): Spaghetti, Angel hair pasta
- Instead of Frozen Tomato: Fresh ripe tomato (blanch and peel)
- Instead of Salt: Kosher salt
- Instead of Olive Oil: Canola oil, Sesame oil (for Asian twist)
- Instead of Black Pepper: White pepper
- Instead of Garlic: Garlic paste
- Instead of Cucumber: Zucchini
- Instead of Scallops (sashimi grade): Tuna sashimi, Salmon sashimi
- Instead of Shiso Leaves: Thai basil, mint leaves
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Lemon: Yuzu juice
Equipment Needed
- Large Pot
- Mesh Strainer
- Kitchen Towel
- Paper Towels
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Kitchen Tongs
- Grater
- Measuring Spoons
- Chilled Plate
Critical Steps — Do Not Skip
- Peeling and slicing the frozen tomato without breaking it.
- Cooking the capellini for an extra minute to achieve the right texture for a cold dish.
- Thoroughly draining and patting the pasta dry to avoid sogginess.
- Gently mixing the cold pasta with raw scallops to keep everything chilled.
- Final plating on a chilled plate to maintain the refreshing temperature.
Chef Tips from the Video
- For extra brightness, zest a little lemon over the finished dish before serving.
- A splash of chilled sake can be added to the dressing for a subtle umami boost.
- If you prefer a bit of heat, sprinkle a pinch of shichimi togarashi (Japanese seven‑spice).
Troubleshooting
Tomato skin won’t peel after soaking.
Soak the frozen tomato for an additional 2‑3 minutes or run it briefly under warm water to loosen the skin.
Pasta becomes soggy after mixing.
Make sure the pasta is thoroughly patted dry with paper towels and avoid excess water from the tomatoes.
Scallops taste too fishy.
Use the freshest sashimi‑grade scallops available and keep them cold until the moment of mixing.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Re‑chill before serving.
Freezer: Not recommended; texture of pasta and fresh herbs deteriorates.
Room temperature: Serve within 2 hours of preparation; keep on a chilled surface.
Make-Ahead Tips
- Peel and slice the frozen tomato a few hours ahead and keep it covered in the fridge.
- Slice cucumber and prepare shiso leaves in advance; store each in separate airtight containers.
- Cook the pasta, drain, and dry it; keep it chilled in a bowl covered with plastic wrap.
Frequently Asked Questions
What is the cultural significance and history of cold pasta dishes like this in Japanese cuisine?
Cold pasta, known as 'hiyashi pasta' in Japan, emerged after World War II when Western noodles were introduced. It became popular as a refreshing summer dish, often served with light dressings and seasonal vegetables, reflecting Japan’s adaptation of Western foods to its climate and palate.
What are the traditional regional variations of chilled pasta in Japanese cuisine?
In Kansai, chilled pasta may feature a soy‑based vinaigrette, while in Kanto the style often uses a citrus‑yuzu dressing. Some regions add local seafood such as octopus or shrimp, similar to the scallops used in this recipe.
How is cold pasta traditionally served in Japan during summer festivals?
It is typically presented on a chilled plate or a bed of ice, garnished with fresh herbs like shiso, thinly sliced cucumber, and a drizzle of sesame‑oil or olive‑oil, allowing diners to enjoy a cool, light meal between festival activities.
What occasions or celebrations is chilled capellini with scallops commonly associated with in Japanese culture?
Cold pasta is often served at summer gatherings, beach picnics, and informal parties. The addition of premium sashimi‑grade scallops makes it suitable for special occasions such as birthdays or seasonal tea ceremonies where a light, elegant dish is desired.
What authentic traditional ingredients are essential for this Japanese‑style cold pasta versus acceptable substitutes?
Key authentic ingredients include shiso leaves, sashimi‑grade scallops, and a light olive‑oil dressing. Substitutes can be Thai basil for shiso, tuna sashimi for scallops, and a mild sesame‑oil blend instead of olive oil, though the flavor profile will shift slightly.
What other Japanese dishes pair well with this chilled capellini recipe?
It pairs beautifully with cold appetizers such as edamame, chilled tofu with ginger sauce, or a light miso soup. A crisp glass of chilled sake or a Japanese sparkling wine complements the refreshing flavors.
How does this chilled pasta fit into the broader Japanese fusion cuisine tradition?
Japanese fusion often blends Western staples like pasta with Japanese ingredients such as shiso, soy, and fresh seafood. This dish exemplifies that blend, offering a Western noodle base enhanced by Japanese aromatics and seasonal produce, a hallmark of modern Japanese home cooking.
What are the most common mistakes to avoid when making chilled capellini with scallops?
Common errors include over‑cooking the pasta (it should be slightly al dente), not drying the noodles thoroughly, and using non‑sashimi‑grade scallops, which can lead to a gritty texture and food‑safety concerns.
Why does this recipe use frozen tomato instead of rinsing the pasta in ice water?
The frozen tomato provides a firm, chilled bite without releasing excess water, which can make the pasta soggy. Rinsing in ice water dilutes flavor, whereas the semi‑frozen tomato adds texture and a burst of sweet acidity.
What does the YouTube channel Cooking with Dog specialize in?
The YouTube channel Cooking with Dog focuses on Japanese home cooking, presenting traditional and modern recipes narrated by a talking dog character, with clear step‑by‑step instructions and cultural insights.
How does the YouTube channel Cooking with Dog's approach to Japanese fusion cooking differ from other Japanese cooking channels?
Cooking with Dog blends classic Japanese techniques with playful, Western‑inspired dishes, often using unique ingredients like frozen tomato or capellini, while maintaining a strong emphasis on storytelling and cultural context that sets it apart from more strictly traditional Japanese cooking channels.
Last updated: August 21, 2026
