Using tomato juice instead of tinned or fresh tomato makes this pomodoro sauce quick and easy, yet tasty. Tomato and hard cheeses are among the best Umami ingredients.

<Ingredients> ⠀
Serves 2⠀
・3 bundles Somen noodle (Japanese thin wheat noodle), alternatively use 180g dried Angel Hair pasta⠀
・200ml tomato juice*⠀
・8 cherry tomatoes*⠀
・1 spring onion*, green parts only⠀
・1 tbsp butter⠀
・1/2 tsp salt⠀
・4 tbsp grated Parmesan cheese*⠀
・Olive oil⠀
・Ingredient names with * are rich in Umami⠀

<Method>⠀
⠀1. Cook the noodles in 1.5L boiling water with with 2 tsp salt for 1 minute. Drain.⠀
⠀2. Melt butter in a frying pan. Add the halved cherry tomatoes and tomato juice. You can also add minced garlic if you like.⠀
⠀3. Pour in the drained noodle/pasta, cheese, and olive oil. Mix well and season with salt.⠀
⠀4. Finish off with chopped spring onion. Torn basil can be used instead. The photo also features Shiso or green perilla, a Japanese herb. It looks like nettle but tastes similar to basil.⠀

Try this at home and tag us!

Nobu Matsuhisa