Refreshing High-Protein Vegetarian Edamame Tomato Pasta

Steps

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1. 1
   Pick good tomatoes: look for ones with a radiating pattern on the bottom, which indicates sweetness and rich flavor.
   ▶ ≈0:48
2. 2
   Remove the tomato stems and score a shallow cross with the knife tip on the bottom of each tomato.
   ▶ ≈1:02
3. 3
   Blanch the tomatoes in boiling water for about 10 seconds, then immediately transfer to ice water; the temperature shock makes the skins curl up for easy peeling.
   ▶ ≈1:26
4. 4
   Peel the tomatoes and cut into bite-sized chunks, not too finely, to keep some texture.
   ▶ ≈1:56
5. 5
   Add olive oil and chopped garlic to a cold pan, then heat gently over low heat so the garlic doesn't burn.
   ▶ ≈2:08
6. 6
   Once the garlic turns golden, add the chopped tomatoes and stir-fry together.
   ▶ ≈2:26
7. 7
   Add the edamame (pre-cooked frozen or freshly blanched works fine), season lightly, stir, then turn off the heat and set aside.
   ▶ ≈2:41
8. 8
   In a separate pot of boiling water, cook the spaghetti for slightly less time than the package instructions suggest, then drain.
   ▶ ≈2:56
9. 9
   Transfer the cooked pasta into the pan with the tomato and edamame mixture, adding a splash of pasta water, and toss to combine.
   ▶ ≈3:23
10. 10
    Add the mirin and soy sauce, mix well, and continue heating so the pasta absorbs the sauce's flavor.
    ▶ ≈3:48
11. 11
    Cook until the pasta reaches your preferred texture, adjust the seasoning with salt and pepper to taste, then plate up.
    ▶ ≈4:01
12. 12
    Sprinkle Parmesan cheese on top before serving to finish this refreshing edamame and tomato pasta.
    ▶ ≈4:28