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たくや | 簡単節約レシピ

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Perilla Genovese style pasta

Detailed recipe is here 👇

Eating out quality for 230 yen!

Perilla Genovese style pasta!

The scent of tuna and perilla was outstanding 🐟🌿

《 Materials 》

⚪ pasta 100g (25 yen)

⚪ ︎ 10 pieces of perilla (70 yen)

⚪ ︎ Ground sesame table spoon 1 (10 yen)

⚪ ︎ canned tuna (pickled in oil) 1 can (85 yen)

⚪ ︎ Salt and pepper (3 yen)

⚪ ︎ Olive oil 1 tsp (5 yen)

⚪ ︎ 1 clove of garlic (5 yen)

⚫ ︎ Water 300 ~ 350ml

⚫ ︎ noodle soup tablespoon 1 (10 yen)

⚫ ︎ white soup tablespoon 2 (10 yen)

⚫ ︎ Salt (3 yen)

Black pepper (3 yen)

《 How to make 》

① Chop garlic, chop 9 shiso leaves, and shred 1 for topping

② Stir-fry garlic in olive oil and add tuna cans when the scent comes out and remove the fishy smell over low heat

③ Add ⚫ ︎ and boil the pasta until soft

④ When the pasta becomes soft, turn off the heat, add ground sesame seeds and perilla leaves and mix well

⑤ Serve on a plate and top with black pepper and perilla if you like 🤤

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Click here for other cancellation meals 💁🏻‍♀️

⇒ @ takuya _ gohan _

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# one _ pan Recipe for short time The Savings Recipe # easy # recipe # cooking

2/4 Edited to

ジェノベーゼ風パスタはバジルの代わりに大葉を使うことで、和の風味が楽しめる一品になります。特にツナ缶との組み合わせは、手軽に深い味わいを出すのに最適です。料理を作る際のポイントとしては、にんにくを炒めて香りが立ったタイミングでツナ缶を加え、弱火で魚臭さをしっかり飛ばすこと。これで苦手な匂いが気にならず、美味しく仕上がります。また、すりごまを加えることでクリーミーさとコクがアップし、ジェノベーゼらしい濃厚な味わいに。大葉はみじん切りのものをソースに混ぜ、さらにトッピングに千切りを添えることで見た目も鮮やかに仕上がります。パスタの茹で加減も重要で、指定の時間よりやや柔らかくなるまで茹でているのがこのレシピの特徴。水分を多めに使って茹でることで、ソースがパスタに絡みやすくなり、食べやすさがアップします。家計を気にする方に嬉しい低価格ながら外食クオリティの味わい。私もこのレシピで何度も作っていますが、ツナの旨味と大葉の爽やかな香りのバランスに毎回感動しています。忙しい日や節約したい時にぜひ試してほしい一品です。

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