Tako Pasta - タコパスター

The unforgiving summer heat inspired me to combine a basic peperoncino pasta with a marinade of octopus, cucumber, parsely in fresh lemon juice and sweet karashi miso for a cool and seemingly light dinner.



Yummy fresh octopus, I could not help but eat the tips of the tender tentacles as I slice away.



The cherry tomatoes were sprinkled with balsamic vinegar before it was added to the pasta. Fresh shredded basil leaves and a dash of crushed black pepper complete the summery taste. C asked me to do this again next week! よかったですね！