Across Italy · No.66 / 103

Chilled Tomato Pasta

Chilled spaghetti with tomato purée emulsified with white wine vinegar and olive oil, plus finely diced summer vegetables.

20 min · Difficulty ●●○○○

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Meet the dish

A contemporary variation documented in Japanese-language recipe material; no specific regional origin has been verified

Sharpen cold tomato with oil and vinegar, then layer in the crisp texture of diced vegetables.

Step 1: Chill the sauce first
Rub a bowl with cut garlic, whisk together tomato purée, vinegar, olive oil and salt, then refrigerate.
Step 2: Dice the vegetables
Cut tomato, yellow pepper, cucumber and red onion into small dice. Mix half into the sauce and reserve half.
Step 3: Chill and dry the pasta
Cook the spaghetti, cool it completely in cold water, and carefully blot surface moisture instead of merely draining.
Step 4: Assemble on the plate
Spread vegetable sauce on the plate, add pasta, then finish with the reserved dice, lemon and olive oil. Toss before eating.

Surface water on the noodles is the main cause of diluted chilled sauce, so dry them thoroughly.
Pre-chill both sauce and plate to control the serving temperature.

Unlike warm tuna tomato pasta, this dish preserves the cold acidity of uncooked tomato, vegetables and vinegar.