Japanese-Style Peperoncino, a simple garlic and chili pasta flavored with soy sauce and sake
Video
Ingredients
- 7 oz spaghetti (dried)
- 2 cloves garlic
- 1 red chili pepper (or 1 tsp chili pepper flakes)
- 2 Tbsp olive oil
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sake
- Nori roasted seaweed (shredded)
- salt to taste
Instructions
- Add 1 Tbsp salt (not listed in the ingredients) to a large pot of boiling water and cook the spaghetti 1–2 minutes less than the package instructions.
- Meanwhile, thinly slice the garlic, and cut the dried red chili into rings.
- Just before the pasta is done, place the olive oil and garlic in a frying pan over medium heat. When the garlic just begins to turn lightly golden, turn off the heat and add the chili. Let it sit for about a minute to infuse. Add 1/3 cup of the pasta cooking water and return the pan to the heat. Season with soy sauce and sake, and stir until the sauce emulsifies. Then add the pasta and toss to coat well.
- Garnish with shredded nori.