Soy Sauce Spaghetti Peperoncino

It's a standard spaghetti peperoncino but add some soy sauce just before it's ready - this makes it unmistakeably Japanese!

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)
Serves 2 Prep: 3 min Cook: 12 min

Ingredients

Spaghetti 200g
Olive oil 3-4 tbsp
Garlic 2 cloves
Dried chilli 1
Hot water 1.5 litres
Salt 15g
Soy sauce 1 tsp
Parsley as you like
Extra virgin olive oil as you like

Method

1
Boil the water and add 1-1.5% salt and cook the spaghetti.
2
Put the olive oil in a large frying pan and add the smashed garlic and crushed dried chilli (deseeded) on medium heat.
3
When the garlic starts to brown, add one ladle of pasta water.
4
Shake the pan to emulsify the water and oil. When the sauce reduces, add more pasta water and shake again.
5
Just before transferring the cooked pasta to the pan, add the soy sauce and mix well. Remove the smashed garlic.
6
Transfer the pasta into the frying pan a couple of minutes before it's fully cooked.
7
Turn the heat down to low and mix the pasta thoroughly with the sauce. Add more pasta water if it's not salty enough. Add plain water if it's too salty.
8
Turn the heat off and add the finely chopped parsley. Mix well before transferring to a serving dish. Drizzle with some extra virgin olive oil.

Tips & Note

●1 tsp soy sauce is perfect for 2 people. If you add too much, it will be too overpowering.

Soy Sauce Spaghetti Peperoncino

It's a standard spaghetti peperoncino but add some soy sauce just before it's ready - this makes it unmistakeably Japanese!

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)

Serves 2

Prep: 3 min

Cook: 12 min

Ingredients

Spaghetti 200g
Olive oil 3-4 tbsp
Garlic 2 cloves
Dried chilli 1
Hot water 1.5 litres
Salt 15g
Soy sauce 1 tsp
Parsley as you like
Extra virgin olive oil as you like

Soy Sauce Spaghetti Peperoncino

Recipe ID :991 Posted on 13 AUG 2015

Serves 2

Prep 3min
Cook 12min
views 6,414
printed 196

saved 3

It's a standard spaghetti peperoncino but add some soy sauce just before it's ready - this makes it unmistakeably Japanese!

Share

Ingredients

Print Ingredients Email Ingredients
200g
3-4 tbsp
2 cloves
1
1.5 litres
15g
1 tsp
as you like
as you like

Method

Prep
3min
Cook
12min
1
Boil the water and add 1-1.5% salt and cook the spaghetti.
2
Put the olive oil in a large frying pan and add the smashed garlic and crushed dried chilli (deseeded) on medium heat.
3
When the garlic starts to brown, add one ladle of pasta water.
4
Shake the pan to emulsify the water and oil. When the sauce reduces, add more pasta water and shake again.
5
Just before transferring the cooked pasta to the pan, add the soy sauce and mix well. Remove the smashed garlic.
6
Transfer the pasta into the frying pan a couple of minutes before it's fully cooked.
7
Turn the heat down to low and mix the pasta thoroughly with the sauce. Add more pasta water if it's not salty enough. Add plain water if it's too salty.
8
Turn the heat off and add the finely chopped parsley. Mix well before transferring to a serving dish. Drizzle with some extra virgin olive oil.

Tips & Note

●1 tsp soy sauce is perfect for 2 people. If you add too much, it will be too overpowering.

HOME
tomato girl
I’ve got 39 recipes!

TOMATO GIRL
Step into my kitchen!
The extra flavour from the sausage is one of the seasonings.
Mini sausages (chipolata), Celery, Chinese leaves, Hot water, Dashi stock granules (or fish stock), Miso (red or mixed), Spring onion, Chilli powder
HOME
If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano
HOME
This miso paste is perfect on aubergines (nasu dengaku) - simply use an instant miso soup paste packet - you won't believe how good it tastes!
Instant miso soup paste (with dashi), Golden syrup
HOME
Best eaten whilst hot.
Mooli (medium), Water, Dashi stock, Soy sauce, Sake, Miso soup paste (with dashi), Golden syrup
HOME
I was actually trying to adapt a Portuguese sponge cake but the result was quite disappointing, but I discovered a rescue recipe online, so here it is!
Failed sponge cake
HOME
The bitter chicory and sweet honey is a great combination.
Chicory leaves, Cut fruits, Yogurt curd, Honey
HOME

Similar Recipe

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
Meatballs can be used many different ways and accompany a huge variety of dishes. When stuffed with cheese, as they are in this video, they became a decadent, savoury treat that is hard to describe because they are just so good. See my Cheese Stuffed Meatball recipe in the latest video from POV Italian Cooking.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
These croquettes are made with delicious sweet potato.
Sweet potato, Butternut squash (medium), Onion (medium), Spinach leaves, Salt & pepper, Chilli powder, Oil for frying, Panko breadcrumbs, Egg , Plain flour

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME