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Chilled Capellini with Tomato & Mentaiko Sauce
Chilled Capellini with Tomato & Mentaiko Sauce

Before you jump to Chilled Capellini with Tomato & Mentaiko Sauce recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Take the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, using the stairs is a great way to get some extra exercise. If you do work on a very high floor, why not get off the elevator a few floors earlier and walk the rest of the way? Most people will choose to be idle and take an elevator instead of opting for exercise on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.

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We hope you got insight from reading it, now let’s go back to chilled capellini with tomato & mentaiko sauce recipe. You can have chilled capellini with tomato & mentaiko sauce using 18 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Chilled Capellini with Tomato & Mentaiko Sauce:
  1. Take 80 grams Capellini
  2. Use 20 grams Mentaiko
  3. Get 1/2 Tomato
  4. Provide 100 ml Special tomato sauce
  5. You need 25 grams Mozzarella cheese
  6. Use 1 tbsp Olive oil
  7. You need 2 leaves Basil
  8. Get 1 tbsp Lemon juice
  9. Take Special Tomato Sauce (500 ml)
  10. Prepare 400 ml Canned whole tomatoes
  11. Prepare 3 clove Garlic, minced
  12. You need 1/2 Onion, minced
  13. Take 100 ml Red wine
  14. You need 8 leaves Basil, minced
  15. Prepare 2 tbsp Olive oil
  16. Provide 100 ml Water
  17. Provide 1 Bay leaf
  18. Take 1 tbsp Parmesan cheese
Instructions to make Chilled Capellini with Tomato & Mentaiko Sauce:
  1. First make the sauce. Put 2 tablespoons of olive oil in a cool frying pan. Turn the heat to low and patiently cook the garlic until it colors.
  2. When the garlic becomes slightly browned, add the onion and cook well. Once the onion becomes tender, pour in the red wine and turn the heat to high to cook off the alcohol content.
  3. Remove the stems from and gently crush the tomatoes. Add the tomatoes, 100 ml of water, and the bay leaf to the pan and simmer on low heat. Remove the bay leaf after 5 minutes.
  4. After it has simmered for 20 minutes and has lessened in volume by about half (lessened to 500 ml), add the chopped basil and the Parmesan cheese. Simmer for another 3 minutes.
  5. Once it has cooled, the special sauce is complete. Since no salt is added to the sauce, season with salt depending on what dish you will be using.
  6. Boil the tomato in hot water to remove the skin. Remove the seeds and cut into 1 cm cubes. Cut the mozzarella cheese into 1 cm cubes. Remove the membrane from the mentaiko.
  7. Combine 100 ml of tomato sauce, the mentaiko, the tomato, and the cheese in a bowl. In order to chill the pasta, prepare 500 ml of 1% saline water.
  8. Boil the capellini in 1% saline water. Boil for about 30 seconds longer than stated on the package.
  9. Soak the pasta in the cold salted water to chill. Once chilled, thoroughly drain the water and add to the bowl with the sauce.
  10. Once the sauce has coated the pasta, arrange on a dish and drizzle with 1 teaspoon of olive oil. Top with fresh basil and it's done.

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