Prepare the tomato sauce by heating olive oil in a pan over low heat.

Cook the minced garlic until lightly browned.

Add minced onion and cook until tender.

Pour in red wine and cook until the alcohol evaporates.

Crush the canned whole tomatoes and add them to the pan.

Add water and a bay leaf, then simmer on low heat for 20 minutes.

Remove the bay leaf.

Stir in chopped basil and Parmesan cheese, and simmer for 3 minutes.

Cool the sauce and season with salt to taste.

Boil a tomato to remove the skin, then deseed and dice into 1 cm cubes.

Cut the mozzarella cheese into 1 cm cubes.

Remove the membrane from the mentaiko.

In a bowl, combine the tomato sauce, mentaiko, diced tomato, and mozzarella cheese.

Prepare saline water by adding salt to 500ml of water to create a 1% solution.

Boil the capellini pasta in the saline water for slightly longer than the package instructions.

Soak the cooked pasta in the cold salted water to chill it.

Drain the chilled pasta thoroughly and add it to the bowl with the sauce.

Coat the pasta with the sauce and arrange it on a dish.

Drizzle with olive oil and top with fresh basil leaves.