Tomato pasta with shiokoji
- 1lb spaghetti
- 2 cups onion, thinly sliced
- 2 cloves garlic
- 2 28 cans tomato
- 3 Tbsp shiokouji
- ½ tsp red pepper flakes
- Dash white pepper
- Shiso or basil
- Prepare your vegetables and measure out seasonings and set aside.
- Cook your pasta in salted water until just before al dente. Reserve about ½ cup pasta water to thin sauce, if desired. Then drain and set aside until sauce is ready.
- Using a large sauté pan on medium high heat, add olive oil and onions. Cook for 10-15 minutes until they start to brown. Stir occasionally and add a few dashes of water to help browning (without adding additional oil). browning the onions helps to bring out additional flavor.
- Add in tomatoes and remaining ingredients. Cook sauce for another 10-15 minutes stirring occasionally. If desired use an immersion blender or regular blender to puree into a smooth sauce.
- Once sauce has cooked, stir in shiso or basil if using. Taste for flavor, you can add a few teaspoons of sugar or honey to sweeten or a bit of shiokoji or soy sauce to make saltier. Add some freshly cracked pepper for an additional layer of flavor.
- Combine with cooked pasta and cook another 1-2 minutes to finish cooking the pasta to desired consistency.
- Serve immediately