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If you are having problem lately in the kitchen when it pertains to getting your food perfect, you are not alone. Many individuals have all-natural cooking talent however not quite adequate knowledge to cook with perfection. This Fresh Tomato Pasta with Broccolini and Shirasu recipe is an excellent start, simple to cook and also delicious.

Use pack Broccolini.
Provide Shirasu (lightly salted).
Provide Tomato (ripe).
Prepare Garlic.
Use Olive oil.
Use Salt.
You need Pepper.
Prepare Spaghetti.

Perfect for busy weeknights or lazy weekends. Fresh chopped tomatoes, olive oil, and basil macerate with a pinch of salt while the pasta is cooking in this deliciously simple summer recipe. I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden.

Peel the tomato skin by blanching in boiling water for a few seconds, then chilling in cold water. Dice into 1 cm cubes..
Chop the broccolini in half. As for the stem, cut again in half length wise to make sure they all cook evenly. Thinly slice the garlic..
Add a decent amount of salt (not listed) into boiling water, and cook the pasta..
Heat olive oil in a pan and add garlic over low heat. When it's fragrant, turn to medium heat. Add the tomatoes and sauté to reduce the liquid..
Simmer and reduce for about 2-3 minutes until you get tomato sauce. Turn the heat to low, and add the shirasu. Season with salt and pepper..
About 1 minute before the pasta is done, add the broccolini and toss. Drain the al dente pasta and mix into the tomato sauce..
Mix the sauce and pasta together over low heat. Dish it up, and serve. Enjoy while hot!.

Made with just six ingredients, this fresh tomato pasta recipe is a quick and easy summer dish. If you can find some freshly made pasta instead of using dry, all the better. The olive oil should be the really good stuff, and the lemon juice must be fresh. Broccoli pasta makes for a healthy dinner idea and also has freshly roasted tomatoes with mint. I used bow-tie pasta for this recipe.

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