Asparagus or zucchini is used here instead of normal pasta such as pappardelle. Be careful not to overcook the "vegetable pasta" as this dish is best when it still has some crunch and the sauce clings to the ribbons.
Serves 2
INGREDIENTS
8 long, thick green asparagus spears
for the umami tomato sauce
2 ripe tomatoes
2 teaspoons olive oil
2 tablespoons chopped onion
2 teaspoons chopped garlic
¼ - ½ teaspoon dried chilli
2 tablespoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
Method
- First make the sauce: blanch the tomatoes for about a minute in boiling water and then peel away the skins. Chop the flesh coarsely.
- Heat the olive oil in a frying pan and briefly sweat the onion, garlic and dried chilli.
- Add the chopped tomatoes and cook until half the liquid has gone. Stir in the umami paste.
- To make the asaparagus pasta trim the asparagus, breaking off the woody stalk end. Then, using a potato peeler or mandolin grater, cut the spears lengthways into thinnish slices.
- Quickly sauté these in a frying pan until tender but still slightly crunchy.
- Add the sauce and toss together. Serve with a sprinkling of Parmesan if you wish but it is not necessary.
Note: You can use courgettes ( zucchini ) instead of asparagus if you prefer.
This recipe was kindly devised by Nobu Matsuhisa.
