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 657
printed 130

saved 2

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!
This recipe is easy if you can find passata from the top Italian brand Cirio which makes a deep tasting tomato sauce in seconds. It goes really well with the black pasta (made with squid ink).
Garlic (finely chopped), Passata, Green beans, Black penne (cooked), King prawns, Olive oil, Salt & pepper
HOME
The bitter chicory and sweet honey is a great combination.
Chicory leaves, Cut fruits, Yogurt curd, Honey
HOME
Add some onions to enhance the sweetness.
Sweet potato, Onion, Hot water, Miso (red or mixed), Dashi stock granules, Spring onion
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
This will keep in the fridge for 2-3 days - handy and versatile.
Onions (medium), Sushi vinegar, Extra virgin olive oil, Pepper
HOME
A thick and creamy yogurt dessert.
Plain yogurt, Fruit salad, Honey
HOME

Similar Recipe

This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
Did you know that hummus is extremely simple to make? If you enjoy the taste of hummus then see how it is made in this episode of POV Italian Cooking. This base recipe of hummus can be flavored per your main dish, as a plating item or as a standalone appetizer.
garbanzo beans, olive oil, See video for ingredients!
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
A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
Very healthy with lots of carrots and a strong sesame flavour.
Carrots (medium), Sesame oil, Tahini, Noodle broth (mentsuyu), Mirin, Chilli pepper, Sesame seeds, Parsley
Tobuchan
HOME
The noodles are actually spaghetti with bicarbonate of soda! The soup is made using a pork stock cube, but you can use whatever you have at home.
Spaghetti, Hot water, Salt, Bicarbonate of soda, Pork stock cube, Hot water for soup, Toppings
Tobuchan
HOME

All New Recipes

This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!
Chicken breast fillets or thighs, Chicken stock , Eggs, Onion, Spring onion, Sake (or white wine), Sugar, Soy sauce, Coriander leaf to garnish, Chilli powder (optional), Cooked rice
cookbuzz
PRO
Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.
Tinned mackerel in teriyaki sauce, Onion, Beansprouts, Spring onion, Eggs, Water, Vegetable oil, Red chilli slices (optional)
cookbuzz
PRO
Amalfi is a southern Italian coastal town, famous for its lemon production. Spaghetti al limone is not at all as sour as it sounds, it's a refreshing pasta dish perfect for summer days.
Extra virgin olive oil, Lemon, Parmigiano reggiano, Black pepper, Basil leaves, Lemon zest, Salt (for spaghetti), Spaghetti
cookbuzz
PRO
Tahini is a sesame paste from the Middle East. It's absolutely perfect with many Japanese dishes.
Tahini, Soy sauce, Sugar, Vinegar, Chinese chilli bean sauce (Tobanjan), Sesame oil, Chicken stock cube (in 5 tbsp water), Egg noodles, Toppings:, Prawn, crab sticks, salad leaves, tomatoes, Smoked salmon, sweetcorn, Boiled eggs, Pine nuts (or crushed peanuts)
cookbuzz
PRO
Even when it's hot and you don't have an appetite, you must eat properly. Enjoy cold ramen noodles which are full of vitamins, carbohydrates and protein to keep you full and well!
Sugar, Vinegar, Soy sauce, Sake or white wine, Sesame oil, Oyster sauce, Lemon juice, Ramen noodles, Mustard, Toppings:, Cucumber, omelette, ham, tomato, etc..., Nuts, Sesame seeds
cookbuzz
PRO
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO