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<<ingredients : serves 2>>

4 small tomatos (ripe tomatos)

thin pasta (cappellini) 120g
6 green perilla (shiso) leaves
1 tbsp white parched sesame

=========== (A) ===========
2 tbsp olive oil
1 tbsp sesame oil
2 tsp soy sauce
1/2 tsp grated ginger
salt, pepper — a little
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<<How To>>

1. Cut the tomatos at random into small chunks. Slice green perilla (shiso) leaves thinly. Put the tomatos in a bowl. Add (A) and mix well. Put it in the refrigerator for 30 minutes.
2. Bring water to a boil in a large pot and add salt. Boil the pasta in the salted water. Rince in cold water to cool and squeeze out the water.
3. Add the pasta into the bowl (1) and mix them.
4. Arrange (3) on individual plates. Garnish with green perilla (shiso) leaves and sprinkle with white sesame.