| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 497 | 10.6g | 2.2g | 79.8g |
| sugars | fibre | protein | salt |
| 6.6g | 4.7g | 18.3g | 0.41g |
As a Boston-native with a soft spot for the blending of cultures, I hold a particular fondness for our featured dish of the day: Komatsuna and Tomato Pasta. A tantalizing fusion of Italian flair and Asian influence, this light yet hearty dish is a homely testament to how shared love for food often leads to the creation of new, extraordinary flavors. This pasta speaks eloquently of my journey as a home cook, drawing not only from my New England origins but also from shared meals with Laura and experiences as a new father.
The Tapestry of Flavors
The magic of Komatsuna and Tomato Pasta lies in its exploration of textures and flavors. The crunchy komatsuna leaves, a form of Japanese mustard spinach, form the backdrop to the tangy, slow-cooked tomatoes. The kick of heat from the chili peppers dances with the sweetness of the tomatoes making each forkful a delightful surprise. This recipe isn’t far from the classic Spaghetti Aglio Olio e Peperoncino, with its garlic and chili oil base, but the addition of komatsuna and tomatoes give it a unique spin, delicately weaving eastern and western ingredients together.
Fitting for Any Occasion
I’ve often found myself pairing this dish with a simple grilled fish, paying homage to my seafood-loving New England roots. But honestly, this pasta holds its own on any dining table. Whether as a colorful entrée for a friendly dinner party or a comforting midweek family meal, it fills both belly and heart with warmth. I envision sharing this Komatsuna and Tomato Pasta with our growing family in years to come, passing down not just the recipe, but the love and bonding that is forged in the joy of cooking.
Health Benefits
Now, from a more practical standpoint, this recipe is surprisingly healthful. The star of the dish, komatsuna, is rich in calcium and Vitamin C, not to mention the antioxidants in the tomatoes and the heart-healthy benefits of olive oil. So, while your taste buds are being enamored by the aromatic garlic and cheese, your body is also getting a wholesomely nutritious treat.
In between the hustle of work and being new parents to a precocious little boy, Laura and I have found this pasta to be a quick, nourishing answer to our culinary calling – proof indeed that a recipe does not need to be elaborate to be memorable. Comforting, flavorful, and healthful – the Komatsuna and Tomato Pasta recipe is truly a beloved gem in our home.
What You’ll Need
- 1 lb spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 chili pepper, finely chopped
- 1.5 lbs fresh tomatoes, diced
- 3 cups komatsuna, roughly chopped
- 1 cup white wine
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil leaves, finely chopped
Method
Step One
Firstly, bring a large pot of water to a boil. Once boiling, add your spaghetti and cook according to the package instructions until al dente. Once fully cooked, drain and set aside.
Step Two
In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the minced garlic and finely chopped chili pepper, sauté until soft and fragrant. Be careful not to burn them.
Step Three
Add the diced fresh tomatoes to the skillet. Cook for about 5 minutes, or until the tomatoes start to break down.
Step Four
Next, add the roughly chopped komatsuna to the skillet. Cook for another 2-3 minutes, or until the komatsuna starts to wilt.
Step Five
Pour in the white wine and let the mixture simmer for about 10 minutes for the flavors to meld together. Season the sauce with salt and ground black pepper.
Step Six
Add the cooked spaghetti to the skillet and toss until well combined. Let the pasta cook for another 2-3 minutes in the sauce to allow it to absorb the flavors. If your pasta gets dry, add a bit of reserved pasta water.
Step Seven
Remove the skillet from the heat, add the grated parmesan cheese and finely chopped basil leaves. Toss until well combined. Serve immediately with additional parmesan on top. Enjoy your Komatsuna and Tomato Pasta!
