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 4,570
printed 184

saved 3

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

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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.

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