3 tbsp olive oil
1 clove minced garlic
1/2 can anchovies (about 3 filets), minced
2 medium tomatoes, diced
5 leaves, shiso, cut into thin strips
Salt and black pepper, to taste
Pasta (spaghetti), enough for 2 (about 200 grams)
(1) Soak shiso strips in cold water for 3 minutes, drain, and put in refrigerator.
(2) Add minced anchovies, olive oil, and garlic to an unheated frying pan.
(3) Turn the flame on low and sauté gently.
(4) When the anchovy aroma becomes stronger, add diced tomatoes and sauté for 4 minutes.
(5) Add salt and pepper to taste.
(6) Put sauce in bowl and put in refrigerator (or freezer) fifteen minutes before cooking pasta.
(7) Cook spaghetti in salted water 1 or 2 minutes longer than usual.
(8) Drain and wash in cold water.
(9) Drain again and then plunge into ice water to chill.
(10) Drain well and mix with sauce.
(11) Garnish with cold shiso strips and serve immediately.
Shiso is easier to cut into thin strips if rolled up first.
For an anchovy sauce, and with cold pasta, a slightly saltier sauce is more delicious.
This method of making cold spaghetti can be used with any sauce of your choice.
Sweet tomatoes are recommended, but if you are using more acidic tomatoes, you may want to add a little sugar while making the sauce.
