When the cherry tomatoes are slowly heated with garlic and blistered in the oil in donabe, the flavor becomes even more bright and perfectly juicy. Once the tomatoes are blistered, all you need to do is just add the spaghetti, and toss with some mint. Finish with shaved Parmesan cheese and generous amount of Shichimi Togarashi to enjoy. This simple dish is so rich and flavorful. I always have hard times top eating it.
Classic-style Donabe (2-qt/ 2,000 ml or larger)
2 - 3
- 1/4 cup plus some more very high quality extra virgin olive oil
- 2 cloves garlic, thinly-sliced
- 14 oz (400 g) cherry tomatoes
- 1 teaspoon sea salt
- 8 oz (240 g) spaghetti
- Salt (in addition to the above mentioned...regular salt is fine)
- 1/4 loose cup mint leaves, coarsely chopped
- Freshly-ground black pepper
- Parmesan cheese, for serving
- Shichimi togarashi for serving
- Combine 1/4 cup of the olive oil, garlic, and cherry tomato in donabe. Set over medium-low heat. Cook until most of the tomatoes burst (6 - 8 minutes). Stir occasionally.
- Turn off the heat, and season with the sea salt. Set aside.
- Bring ample amount of water to boil in a large pot, add some salt, and cook the spaghetti to al dente.
- As soon as the spaghetti is cooked, drain well and add to the donabe. Add the mint and some black pepper, and stir with the tomatoes.
- Drizzle some more olive oil, and sprinkle some Parmesan cheese.
- Serve into individual bowls and sprinkle some shichimi togarashi to enjoy.
Slowly cook the cherry tomatoes and garlic until the tomatoes are blistered.
Spaghetti, chopped mint and black pepper are added, and they are tossed with the tomatoes. Finish with some more olive oil.
Sprinkle some Parmesan cheese and shichimi togarashi to enjoy.
I love the umami-rich flavor of the tomatoes and the aromatic kick of the mint and shichimi togarashi.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml