- Skin the cherry tomatoes. I made a shallow “cross” on the stem end and plunged them into boiling water for 5 seconds and then transferred to an ice water bath. When cooled, I removed the skin(#1)
- I placed half of the cherry tomatoes, olive oil, garlic, and Japanese noodle sauce in the mixing container for an immersion blender. I blended until it made an emulsion (#2). I tasted and seasoned with salt and pepper.
- I cut the remaining cherry tomatoes into quarters (or halves if they were small) and placed them in the emulsion. I covered the container and placed it in the refrigerator (I did this in the morning).
- I cooked the linguine as per the package instructions (12 minutes in salted rapidly boiling water).
- I washed the noodles in cold running water and drained.
- I placed the noodles in a bowl and added the Japanese noodle sauce, tossed and drained excess sauce. I further blotted excess moisture using paper towels (#3) as per the original recipe (I did this also in the morning, coved it and placed in the refrigerator).
- At lunch time, I added the sauce to the noodle, added hand-torn fresh basil leaves and gently tossed and plated it (#4).
- I arranged strips of prosciutto, basel, and drizzled on some of our good olive oil.
This was a unqualified success. The sauce was wonderful. It had a very light but refreshingly intense tomato flavor. It was great probably because the cherry tomatoes were very ripe and good. The linguini actually worked well. My wife thought this was a Japanese udon noodle (thinkind ). It had some al dente texture remaining but worked nicely. The Japanese noodle sauce was not recognizable as such but definitely added a je ne sais quoi flavor to the sauce and noodles (“Kakushi-aji” 隠し味 or hidden taste). The addition of prosciutto was also good. Although the prosciutto was not of the best quality, its saltiness really contrasted with the sweet and slightly sour taste of the sauce. Overall, we enjoyed this dish. It is perfect for a hot summer day lunch while lounging on the deck.
P.S. Since this was a really good dish, I made it a few days later with angel hair pasta and Campari tomato. Instead of hand-torn basil, I made a chiffonade which I thought would mix in better.