[食譜] 蒜辣清炒番茄胡蘿蔔燕麥義大利麵 Spaghettonni al Pomodoro
Pride month 第二彈，橙色。一如往常，所有義大利麵用的都是自己手工做的燕麥麵。
Back with my second pride month pasta, orange. As usual, I used my handmade, unfortified oat pasta. You can of course use regular pasta.
這個簡單又超美味的食譜是從The Pasta Queen 那裡學來的，不過依照我的喜好做了調整。15分鐘內就完工。當然，不包含我做新鮮燕麥胡蘿蔔橘色粗圓麵的時間。
I got this simple and gorgeous recipe from the one and only Pasta Queen, naturally with some adjustments according to my personal preferences, and it can all be done in under 15 minutes. Minus the time I spent making and shaping the fresh oat flour, carrot orange spaghettonni, of course.
材料 Ingredients:
1. 1瓣大蒜切成末 1clove of galric (minced)
2. 2 根辣椒切片 chili peppers (sliced)
3. 15 小番茄切半 cherry tomatoes (halved)
4. 2 湯匙酪梨油或是橄欖油 2 tbsp of cooking oil, I used extra virgin avocado oil but olive oil would be good. With a more mild taste as well.
5. 適量鹽 salt to taste
6. 3-4片新鮮甜羅勒 3-4 leaves of fresh basil
步驟 Instructions:
1. 平底鍋放入油並加入大蒜和辣椒片，清炒直到大蒜微變金黃，約1-3分鐘。
Start the pan with the oil and add in the garlic and chili pepper. Cook until slightly golden, about 1-3minutes.
2. 放入切半的番茄並大方地在表面撒上鹽。持續攪拌煮至番茄稍稍變軟，約3-5分鐘。
Put in the tomatoes and salt generously, continue stiring and cooking until they soften a bit, about 3-5minutes.
3. 用手撕碎丟入新鮮羅勒，並攪拌。
Tear up the basil leaves by hand, toss into the pan, and stir.
4. 放入7分熟的義大利麵，以及半杯義大利麵水。輕輕攪拌，煮1-2分鐘。如果太乾可以再加一點義大利麵水。
Put in slightly undercooked pasta along with 1/2 cup of pasta water. Gently mix as you cook for another 1-2 minutes. Add in more pasta water along the way if it's too dry.
結束了耶，我就說很簡單啊哈哈哈。這實在是我最愛的口味之一。
That's it. I told you it was super simple. This is literally one of my favorites!
參考資料 reference:
Spaghetti al Pomodoro by The Pasta Queen
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Cherie Aria🧜🏻♀️ 艾雪莉
